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Wild and Brown Rice Pilaf with Dried Fruit and Pecans

Course Side Dish


  • 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.