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WILD RICE PILAF
Adapted from Tender Caring Hands Cookbook

1/2 c. wild rice, cooked in 1 1/2 c. water for 45 min.
1/2 c. white rice, cooked in 1 c. water for 20 min.
1 c. golden raisins
1/2 c. water
1/2 c. pine nuts, toasted
2 Tbs. chopped fresh parsley
3 Tbs. extra virgin olive oil
2 Tbs. grated orange rind
2 Tbs. orange juice
1/4 tsp. pepper
salt to taste (about 1 tsp.)
Parmesan cheese, grated

While rices are cooking, combine raisins and water in saucepan; bring to a boil, cover, reduce heat and simmer for 3 minutes. Remove from heat, let cool. Drain and set aside. Combine rices, raisins, pine nuts, parsley, oil, rind, juice, and salt and pepper in a bowl; stir well. Sprinkle with Parmesan cheese. (Note: to toast pine nuts, place in shallow pan and bake at 350 degrees for 6 to 8 minutes.)

Makes 6 to 8 servings.

 

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San Jose, California, U.S.A.
Last updated: 11-Apr-1999 12:54 PM