Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
My friend Kim brought this over for Friendsgiving Dinner and it was a huge hit! She told me that she got the recipe from The Silver Palate cookbook and I felt a wave of nostalgia. I used that cookbook so much in the 80s and 90s and I loved it! Somehow, I lost that book an my moves around, so I'm grateful to Kim for reminding me. The recipe feels fresh and filling, and is a great dish to serve at home or at a pot luck.
4cupsVegetable or Chicken Stock
1Orange, Zest and Juice
14cupsMint, choppedThis is essential. It brightens the whole dish!
1bunch, green onions, chopped
1cupPecans, chopped or halves
1cupDried Fruit, Raisins, Cherries, Apricots, or CranberriesCherries and Apricots open eyes and palates more than raisins and cranberries.
Cook rice in the broth, 30-45 minutes, until done. Don't overcook!
Add all ingredients. Serve within 2 hours if you can. If refrigerating, let come back to room temp before serving.
Serving Size 6 Servings
Amount Per Serving
% Daily Value *
Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.