Pecan Wild Rice Pilaf

This is the companion dish to Autumn Fruit Cornish Hens, but it would be an excellent side for other occasions as well. The recipe is ......

from Julee Rosso & Sheila Lufkin (creators of The Silver Palate Cookbooks)

"An all-time Silver Palate favorite - and particularly great in the autumn."

Ingredients:

• 4 cups chicken broth
• 1 cup wild rice, well rinsed
• 1-3/4 cup wheat pilaf
• 1 cup pecan halves
• 1 cup dried currants
• 1 bunch scallions, thinly sliced
• 1/2 cup chopped Italian parsley
• 1/2 cup chopped fresh mint leaves
• Grated zest of 2 oranges
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• Freshly ground black pepper

Directions:

1. In a medium saucepan, bring broth to a boil.
2. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes, or until rice is tender. Do not overcook. Remove to a larger bowl.
3. In another saucepan, bring 2-1/4 cups of water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low, simmer 15 minutes, until pilaf is tender. Remove from heat, let rest 15 minutes and add to the wild rice.
4. Add remaining ingredients and toss well. Serve at room temperature.

Serves 8.