Food recipes
Wild Rice, Brown Rice and Dried Fruit Pilaf
Wild Rice, Brown Rice and Dried Fruit Pilaf Ingredients: wild rice, raw rice, white, long-grain, regular, unenriched, cooked without salt shortening, vegetable, household, composite nuts, pecans onions, spring or scal...
Wild Rice, Brown Rice and Dried Fruit Pilaf
Ingredients:
wild rice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
shortening, vegetable, household, composite
nuts, pecans
onions, spring or scallions (includes tops and bulb), raw
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
parsley, fresh
oil, olive, salad or cooking
orange juice, raw
lemon juice, raw
soy sauce made from soy (tamari)
vinegar, balsamic
oil, sesame, salad or cooking
spices, garlic powder
Directions:
Combine the wild and brown rice with the stock in a saucepan.
Bring to a boil.
Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender.
Drain off the excess liquid.
Place the rice in a large serving bowl and set aside to cool.
Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl.
Pour the dressing over the salad and toss to coat.
You can prepare up to a day in advance and refrigerate.
Bring to room temperature before serving.
Ingredients:
wild rice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
shortening, vegetable, household, composite
nuts, pecans
onions, spring or scallions (includes tops and bulb), raw
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
parsley, fresh
oil, olive, salad or cooking
orange juice, raw
lemon juice, raw
soy sauce made from soy (tamari)
vinegar, balsamic
oil, sesame, salad or cooking
spices, garlic powder
Directions:
Combine the wild and brown rice with the stock in a saucepan.
Bring to a boil.
Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender.
Drain off the excess liquid.
Place the rice in a large serving bowl and set aside to cool.
Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl.
Pour the dressing over the salad and toss to coat.
You can prepare up to a day in advance and refrigerate.
Bring to room temperature before serving.