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Ingredients
- 1 cup uncooked brown rice
- 1/2 cup pecan halves
- 1 cup uncooked wild rice
- 1 package (10 ounces) frozen peas, thawed
- 2 3/4 cup chicken stock (divided)
- 1/4 cup vegetable oil
- 1 teaspoons salt (optional)
- 1/3 cup fresh orange juice
- Freshly ground black pepper to taste
- 1 cup julienne cut apricots
- 1/2 cup diced fresh red bell pepper
- Rind of half an orange
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Recipe Info
Category : Salads
Rating : 0
Contributor : marc
Print Recipe
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Directions
Put each rice in medium-size saucepan and cover each kind of rice with half the stock. Bring stock to boil, reduce heat to simmer and cook, covered, until rice is tender, following package directions for white rice. For wild rice, cook 20 minutes, turn off heat and let sit another 20 minutes. (Rice will still be chewy.)
Combine both kinds of rice in large serving bowl. Add salt and pepper. Stir in remaining ingredients. Cover and refrigerate 24 hours before serving. Makes 6 to 8 servings.
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