Wild Rice Pilaf
California Raisins are naturally at home in rice dishes and stuffings. To make your life easier, we've started with a mix and given you a lunch idea for the leftovers. Try serving Lemon Chicken Pilaf Salad in a carved melon half.


Prep Time: About 8 Minutes | Cook Time: 28 Minutes | Makes: 4 Servings

I N G R E D I E N T S

2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup sliced celery
1 can (14-1/2 oz.) low salt chicken broth
1 package (4.3 - 6.0 oz.) original flavor
long grain & wild rice mix
3/4 cup Sun-Maid Natural or Golden Raisins
1/3 cup coarsely chopped toasted pecans, optional



D I R E C T I O N S

MELT butter in a medium saucepan or skillet over medium-high heat. ADD onion and celery; cook 3 minutes, stirring occasionally. ADD broth and enough water to equal amount called for in package directions, rice, contents of seasoning packet and raisins. Bring to a boil. Reduce heat to medium-low. Cover and simmer 25 minutes or until liquid is absorbed. STIR in pecans. SERVE as side dish or use as stuffing for turkey or chicken.





Lemon Chicken Pilaf Salad
Prepare Wild Rice Pilaf omitting pecans; cool. Stir in 2 cups cooked shredded or diced chicken, 1/2 cup roasted chopped cashews, 2-3 tablespoons each olive oil and lemon juice. Serve in a melon half or on a bed of lettuce. Makes about 4-1/2 cups.