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Wild Rice & Dried Fruit Pilaf Recipe

House Home Photo Wild Rice And Dried Fruit Pilaf Recipe

This rice salad, served at room temperature, is full of crunchy pecans, dried fruit and topped with a citrusy dressing. It makes a great starter or side course at Thanksgiving, Hanukkah or Christmas. It's also a delicious stuffing alternative for roast chicken or turkey.

8 servings

3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock
1/2 cup chopped pecans, toasted
1/3 cup chopped green onion
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/3 cup chopped cilantro or parsley
1 tbsp olive oil
1 tbsp orange juice concentrate, thawed
1 tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
2 tsp raspberry or balsamic vinegar
1-1/2 tsp sesame oil
1 tsp minced fresh garlic


Step 1: Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.

Step 2: Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.

Step 3: Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.

Reprinted with permission from Rose Reisman's The Complete Light Kitchen (2007 Whitecap Books).


Rose Reisman


Lorella Vanetti

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