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!