There are a few cookbooks that I’ve owned forever and that I continue to love. One of them is called the Complete Light Kitchen from Rose Reisman. She is a fabulous Canadian cook who is focused on healthy food. Her recipes are yummy but healthy too. Her recipes are not overly complicated but they have fabulous taste. I like how she uses different tastes together. And her food is healthy, but its not that it doesn’t taste good healthy. It’s yummy too. To me that’s a total win!
I have been making this Wild and Brown Rice Pilaf with Dried Fruit and Pecans for years. Especially for women. I feel like this is a woman’s salad. And we love it with grilled chicken on the side. Lovely accompany to that! Although the hubby loves this one too. It’s light and refreshing!
This time I had fresh peaches so I used them diced really small instead of the dried ones. And oheeee, was that a lovely touch!
Wild and Brown Rice Pilaf with Dried Fruit and Pecans
- 3/4 cup wild rice
- 3/4 cup brown rice
- 4 cups vegetable or chicken stock
- 1/2 cups chopped, toasted pecans
- 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 soy sauce
- 2 tsp raspberry or balsamic vinegar
- 1 1/2 tsp sesame oil
- 1 tsp minced garlic
- Combine the brown and wild rice with the stock in a saucepan.
- Bring to a boil.
- Reduce the heat to a simmer, cover and cook for 35 to 45 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.
- Stir in the pecans, green onions, cranberries, apricots and cilantro into the cooled rice.
- Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl.
- Pour dressing over top of the salad and toss to coat.
Give it a try and i promise you’ll love it!
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