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Recipe: Delicious Wild Rice and Brown Rice Pilaf with Dried Fruit and Pecans

My good friend Katie has started a new shoe blog, Shoe La La, featuring many cruelty-free shoe-gasms. She is the source of the newest tasty recipe I am enjoying, the Brown and Wild rice pilaf that made for a baby shower yesterday and which was devoured quickly and enthusiastically. Apparently the original recipe was from Rose Reisman’s Secrets for Permanent Weight Loss. This meal is perfect for potlucks or regular meals served as a chilled salad:

Wild rice and brown rice pilaf with dried fruit and pecans

serves 8

3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable stock
1/2 cup chopped toasted pecans
1/3 cup chopped green onions, whole onion
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/3 cup chopped fresh cilantro or parsley

Dressing

1 tbsp olive oil
1 tbsp thawed orange juice concentrate
1 tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
2 tsp raspberry or balsamic vinegar
1.5 tsp sesame oil
1 tsp minced garlic

Directions

1. in a saucepan, combine both types of rice with the stock. Bring to a boil. Reduce heat to a simmer, cover and cook for 35 to 40 minutes or just intil the rice is tender. Drain excess liquid. Place in a large bowl. Cool.

2. Stir the pecans, green onions, cranberries, apricots, and cilantro into the cooled rice.

3. to make the dressing, in a small bowl, whisk together the olive oil, orange juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic. pour over the salad and toss to coat.

Notes:
- I had this made with the cilantro and balsamic options
- to toast the pecans, bake at about 300 for 5 mins on a pie plate, watch them to make sure they don’t burn
- I think that the apricots are rehydrated a bit with a short soak in some water prior to chopping. I think that soaking the cranberries for a few minutes too would make for a nice (not too chewy) recipe, depending on their starting consistency.

This recipe is delish!! The photograph doesn’t do it justice. Try using Lunberg’s Wild Blend rice for the recipe. It looks much prettier than the picture and the taste and texture is sublime.