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Wild Rice Pilaf

	Category	Rice
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Ingredients And Procedures

Ingredients
3 3/4	cup	water
2/3	cup	wild rice, rinsed
2/3	cup	brown rice, rinsed
1	teaspoon	seasoned salt
2	tablespoon	butter, or margarine
1	cup	red onion, chopped
1/2	cup	celery, finely diced
2	each	apples, tart, peeled & cored, diced
1/3	cup	orange juice
2	each	scallions, green parts only, thinly sliced
1/4	cup	currants
1	teaspoon	cinnamon, nutmeg
1		black pepper to taste
2	tablespoon	parsley, fresh, minced
1/2	cup	pecans

Directions:
Stir rices into boiling water & add salt. Simmer covered for 40 minutes. Heat margarine in a large skillet & saute onions & celery till golden. Add apple & saute for 5 minutes. Stir in cooked rices with juice, scallions, currants & spices. Season to taste with pepper. Saute mixture for 5 minutes, stirring. Just before serving, heat through, add more liquid if necessary & stir in parsley & nuts.

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<h1>Wild Rice Pilaf</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3 3/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>water </TD><TD></TD></TR><TR><TD class=ingredient>2/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>wild rice, rinsed </TD><TD></TD></TR><TR><TD class=ingredient>2/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>brown rice, rinsed </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>seasoned salt </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter, or margarine </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>red onion, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>celery, finely diced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>apples, tart, peeled & cored, diced </TD><TD></TD></TR><TR><TD class=ingredient>1/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>orange juice </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>scallions, green parts only, thinly sliced </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>currants </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cinnamon, nutmeg </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>black pepper to taste </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>parsley, fresh, minced </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>pecans</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Stir rices into boiling water & add salt. Simmer covered for 40 minutes.<BR><BR>Heat margarine in a large skillet & saute onions & celery till golden. Add apple & saute for 5 minutes. Stir in cooked rices with juice, scallions, currants & spices. Season to taste with pepper. <BR><BR>Saute mixture for 5 minutes, stirring. Just before serving, heat through, add more liquid if necessary & stir in parsley & nuts.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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