Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 3/4 c ;water 2 Scallions; green parts only,
2/3 c Rice, wild; rinsed -thinly sliced
2/3 c Rice, long-grain, brown; 1/4 c Currants
-rinsed ds Cinnamon
1 ts Seasoned salt ds Nutmeg
2 tb Margarine, nondairy Pepper, freshly ground; to
1 c Onion, red; chopped -taste
2 md Apples, tart; peeled, cored, 2 tb Parsley; freshly minced
-diced 1/2 c Pecans; chopped
1/3 c Orange juice

Bring the water to a boil in a heavy saucepan. Stir in the wild and
brown rice and the seasoned salt, return to a boil, then lower the
heat and simmer, covered, until the water is absorbed, about 40
minutes.

Heat the margarine in a very large skillet. Add the onion and celery
and saute until the onion is golden.
Add the apple and saute another 5 minutes. Stir in the cooked rice
mixture along with the juice, scallions, currants and spices. Season
to taste with pepper.

Saute over low heat, stirring frequently, another 5 minutes. This
may be done somewhat ahead of time to this point, then left covered
off the heat until needed. Just before serving, heat through, adding
a bit more liquid if the mixture needs it, then stir in the parsley
and pecans. Mound in the center of a large serving platter and
surround with leek and corn stuffed peppers.

From the files of DEEANNE

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