WILD RICE PILAF WITH APPLES AND PECANS

Makes 8 to 10 servings

3 3/4 cups water
2/3 cup wild rice, rinsed
2/3 cup long-grain brown rice, rinsed
1 teaspoon seasoned salt
2 tablespoons margarine
1 cup chopped red onion
1/2 cup finely diced celery
2 medium tart apples, such as Granny Smith, peeled, cored, and diced
1/3 cup orange juice (from 1 large orange)
2 scallions, green parts only, thinly sliced
1/4 cup currants
dash each: cinnamon, nutmeg
freshly ground pepper to taste
2 tablespoons minced fresh parsley
½ cup chopped pecans

Bring the water to a boil in a heacy 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 sauti, until the onion is golden. Add the apple and sauti· another 5 minutes. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices. Season to taste with pepper.

Sautee 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 the stuffed peppers, above.