4 c Chicken broth 1 c Wild rice, rinsed well 1 3/4 c Wheat pilaf 1 c Pecan halves 1 c Currants, dried 1 Scallion bunch, -thinly sliced 1/2 c Italian parsley, -chopped 1/2 c Fresh mint leaves, -chopped Zest of 2 oranges, -grated 2 T Olive oil 1 T Orange juice Black pepper, -freshly ground In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl. While the rice is cooking, in another saucepan bring about 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature. NOTES: * Wheat and wild rice pilaf with pecans -- I originally got this recipe from the Sunday magazine of the local paper, I served it last year for Christmas dinner, and it's very good. : Difficulty: easy. : Time: 1 hour cooking, 1 hour cooling. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust