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1/3 cup currants 2 tablespoons brandy 2/3 cup wild rice 2 cups ready-to-serve chicken broth 2 tablespoons olive oil 1/3 cup pine nuts, toasted Combine currants and brandy, and set aside. Wash wild rice in 3 changes of hot water; drain. Combine rice and chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in currant mixture, olive oil, and pine nuts. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |