Ingredients3 h 15 m servings 444
- In one saucepan, combine the wild rice and 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 40 to 50 minutes, or until rice is tender and water has been absorbed.
- In a separate saucepan, combine the brown rice and 2 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes, or until rice is tender and water has been absorbed.
- After both kinds of rice have finished cooking, spread out on baking sheets to cool and dry for about 30 minutes.
- In a large bowl, combine the wild rice, brown rice, pecans, raisins, green onions, mint, orange juice and zest. Stir in the wine and olive oil; season with salt and pepper. Cover and set aside for 2 hours to blend flavors. Serve at room temperature.
Per Serving: 444 calories; 24 53.8 6.5 0 11 Full nutrition
ReviewsRead all reviews 7
Well, I took a chance on this unrated rice recipe and am glad I did! I had some leftover brown rice to use, but no wild rice. I had to use regular brown raisins, and had no mint, but this is s...
I followed the recipe to the letter, and it was fantastic! Full of citrus flavor for sure, I think next time I'll cut back on the orange zest... but the mint and orange and marsala blended to be...
I was looking for a fruity pilaf recipe so thought I'd give it a try. Clearly I have reading issues because I didn't notice this is served at room temp. I used craisins, soaked in boiling water ...
Very good. I save 5 stars for extraordinary, and while this is excellent, it doesn't quite make extraordinary. I will for sure make this again.
Excellent! Easy! Directions are spot on. There is some plan ahead time needed for this dish because the flavors really do have to sit for a time in order to blend. Right after completing the...
Made this recipe as a side for a citrusy fish dish. Overall, it’s very good, but as a side, I felt it was very wet and heavy - even though I cut the oil and orange juice in half. My daughter and...