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Wild Rice Pilaf
4 c. chicken broth
1 c. wild rice, rinsed well
1 3/4 c. wheat pilaf
1 c. pecan halves
1 c. dried currants
1 bunch scallions, thinly sliced
1/2 c. Italian parsley, chopped
1/2 c. fresh mint leaves, chopped
grated zest of 2 oranges
2 Tbsp. olive oil
1 Tbsp. orange juice
freshly ground black pepper
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. While the rice is cooking, in another saucepan bring 2 1/4 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. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature. Makes 8 servings
“We lived very simply - but with all the essentials of life well understood and provided for - hot baths, cold champagne, new peas and old brandy.”
By 1850, the manual coffee grinder found its way to most upper middle class kitchens of the U.S.
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