Yvonne'S Favorite Wild Rice Pilaf

• 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

1. In medium saucepan bring broth to a boil.
2. Add wild rice to boiling broth.
3. Bring back to a boil, reduce heat to medium-low and cook, covered, 50 minutes or until tender.
4. Do not overcook. Remove to large bowl.
5. In another saucepan, bring 2 1/2 cups water to a boil.
6. 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.
7. Serve at room temperature.
8. Serves 8 to 12.
9. Can be made ahead and served hot or cold.

chicken broth, pilaf, pecan halves, italian chopped parsley, oranges, black pepper, wild rice, currants, scallions, mint leaves, olive oil, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259634 (may not work)