Recipe By : Adapted from GOOD FOOD COOKBOOK by Lukins & Rosso
Serving Size : 10 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup wild rice
1 cup brown basmati rice
1 cup dried currants
1/2 cup pine (pignoli) nuts -- toasted
1/4 cup chopped Italian (flat-leaf) parsley
1/4 cup olive oil
2 teaspoons fresh orange juice
salt & freshly ground black pepper -- to taste
freshly grated parmesan cheese -- (optional)
Lightly grease or spray an oven casserole dish and preheat the oven
to 350 F. Bring 3 cups water to a boil in a medium sauce pan. Add
the wild rice, stir, reduce heat, cover, and simmer for approximately
35 minutes or until just tender. Drain if necessary and transfer to
a large bowl. And bring 2 cups water to a boil in another saucepan.
Add the brown rice, stir, reduce heat, cover, and simmer for 20
minutes. The water should be totally absorbed and the rice just
tender. Add to the bowl with the wild rice. Add the remaining
ingredients, except the parmesan cheese, to the rice mixture, and
toss to combine. Transfer the rice mixture to the prepared
casserole, cover tightly and bake until soft and heated
through--20-30 minutes. If serving with a dairy meal, sprinkle with
parmesan cheese (optional).
