Wild Rice, Brown Rice And Dried Fruit Pilaf

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3/4 cup wild rice
• 3/4 cup brown rice
• 4 cups vegetable stock or 4 cups chicken stock
• 1/2 cup chopped pecans, toasted
• 1/3 cup chopped green onion
• 1/3 cup dried cranberries
• 1/3 cup dried chopped apricot
• 1/3 cup chopped cilantro or 1/3 cup parsley
• 1 tablespoon olive oil
• 1 tablespoon orange juice concentrate, thawed
• 1 tablespoon fresh lemon juice
• 2 teaspoons low sodium soy sauce
• 2 teaspoons raspberry vinegar or 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons sesame oil
• 1 teaspoon minced fresh garlic

Recipe

• 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.
• 2 stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
• 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.