1 cup wild rice, rinsed well
1¾ cups wheat pilaf
1 cup Pecan Valley Pecan Halves
1 cup currants, dried
1 bunch scallions; thinly sliced
½ cup Italian parsley; chopped
½ cup fresh mint leaves; chopped
Zest of 2 oranges; grated
2 tablespoons olive oil
1 tablespoon orange juice
Freshly ground black pepper
1. In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl.
2. While the rice is cooking, in another saucepan bring about 2¼ cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender.
3. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.