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Pecan Pilaf       Veg     CD  ACC     60mins



Serves 4    Cold    Vegetarian   Vegan  Grains  Nuts  Dried Fruit  Herbs  Accompaniment      Dairy Gluten Wheat Free   Eggless



600ml/20fl.oz.  Fresh  Stock

100g/4oz Wild Rice

100g/4oz Long Grain Rice

50g/2oz Pecan Nuts, halved

75g/3oz Currants

4 Spring Onions, thinly sliced

1 tbsp Fresh Parsley, chopped

1 teasp Fresh Mint, chopped

1 tbsp Orange Juice

Grated Zest of 2 Oranges

1 tbsp Olive Oil




1. In a medium saucepan, bring stock to the boil then add the wild rice, bring back to a boil, reduce the heat, cover and simmer for 20 minutes. 


2. Add the long grain rice, re-cover and continue to cook for a further 20 minutes or until rice is tender. Transfer to a large  bowl.


3. Add remaining ingredients and toss well. 


4. To serve - transfer to a serving dish and serve at room temperature.





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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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