Best Wild Rice Brown Rice And Dried Fruit Pilaf Recipes

Wild Rice, Brown Rice and Dried Fruit Pilaf image

Provided by gailanng

Categories Brown Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable stock or 4 cups chicken stock
1/2 cup chopped pecans, toasted
1/3 cup chopped green onion
1/3 cup dried cranberries
1/3 cup dried chopped apricot
1/3 cup chopped cilantro or 1/3 cup parsley
1 tablespoon olive oil
1 tablespoon orange juice concentrate, thawed
1 tablespoon fresh lemon juice
2 teaspoons low sodium soy sauce
2 teaspoons raspberry vinegar or 2 teaspoons balsamic vinegar
1 1/2 teaspoons sesame oil
1 teaspoon minced fresh garlic

Steps:

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.

Nutrition Facts : Calories 198.9, Fat 8.2, SaturatedFat 0.9, Sodium 47.7, Carbohydrate 28.4, Fiber 2.7, Sugar 2.6, Protein 4.6

WILD RICE AND BROWN RICE PILAF WITH DRIED FRUIT AND PECANS image

Categories Salad

Number Of Ingredients 16

3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock
1/2 cup chopped toasted pecans
1/3 cup chopped green onions, whole onion
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/3 cup chopped fresh cilantro or parsley
Dressing:
1 tbsp olive oil
1 tbsp thawed orange juice conentrate
1 tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
2 tsp raspberry or balsamic vinegar
1.5 tsp sesame oil
1 tsp minced garlic

Steps:

1. In a saucepan, combine both types of rice with the stock. Bring to a boil. Reduce heat to a simmer, cover and cook for 35 to 40 minutes or just until the rice is tender. drain excess liquid. Place in a large bowl. Cool. 2. Stir the pecans, green onions, cranberries, apricots and cilantro into the cooled rice. 3. To make the dressing, in a small bowl, whisk together the olive oil, orange juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic. Pour over the salad and toss to coat.