Pecan Wild Rice Pilaf

• 3 cups chicken broth
• 1 cup wild rice, uncooked
• 3 13 cups water
• 1 34 cups wheat, pilaf uncooked
• 1 cup chopped pecans
• 1 cup currants
• 34 cup thinly sliced green onion
• 12 cup chopped of fresh mint
• 12 cup chopped fresh parsley
• 2 tablespoons grated orange rind
• 1 tablespoon orange juice
• 2 tablespoons olive oil
• 14 teaspoon fresh ground pepper

1. Bring chicken broth to a boil in a medium saucepan; stir in rice.
2. Cover; reduce heat, and simmer 50 to 60 minutes or until rice is tender and liquid is absorbed.
3. Set aside, and keep warm.
4. While rice is simmering, bring water to a boil in a medium saucepan; stir in wheat pilaf.
5. Cover, reduce heat, and simmer 15 minutes or until wheat pilaf is tender and liquid is absorbed.
6. Combine reserve wild rice, wheat pilaf, pecans, and remaining ingredients in a large bowl; stir well.
7. Serve warm or at room temperature.

chicken broth, wild rice, water, pecans, currants, green onion, mint, parsley, orange rind, orange juice, olive oil, ground pepper

Taken from www.food.com/recipe/pecan-wild-rice-pilaf-416758 (may not work)