Yvonne'S Favorite Wild Rice Pilaf - cooking recipe

Ingredients

4 c. chicken broth
1 3/4 c. wheat pilaf
1 c. pecan halves
1/2 c. Italian chopped parsley
2 oranges, grated rind
black pepper, freshly ground
1 c. wild rice, well rinsed
1 c. dried currants
1 bunch scallions, thinly sliced
1/2 c. mint leaves
2 Tbsp. olive oil
1 Tbsp. orange juice

Preparation

In 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, 50 minutes or until tender.
Do not overcook. Remove to large bowl.
In another saucepan, bring 2 1/2 cups water to a boil.
Stir in the pilaf, cover and bring back to a boil. Reduce heat to low; simmer 15 minutes and add to the wild rice. Add remaining ingredients and toss well.
Serve at room temperature.
Serves 8 to 12.
Can be made ahead and served hot or cold.