WILD and BROWN RICE PILAF

This is often our first choice to accompany Marinated Pork Tenderloin. The crisp texture and slightly sweet flavor are a perfect complement to the very tender pork. It also goes well with turkey, duck, and Cornish hens.

3/4 cup wild rice
Boiling water
3/4 cup brown rice, long or short grain
2 tablespoons butter
2 tablespoons bacon drippings
1 cup chopped celery with leaves
1 cup chopped onion
1 garlic clove, minced
3 cups apple juice
1/3 cup currants or golden raisins
1/3 cup dry sherry
1/2 teaspoon salt
Pepper to taste

Place the wild rice in a saucepan 1-1 1/2 hours prior to cooking. Cover with boiling water and put a lid on the pan. Set aside. Place the currants in the sherry and set aside.
One hour before serving, melt the butter and bacon drippings in a large saucepan. Add the celery, onion, and garlic. Saute briefly. Drain the wild rice. Add wild rice, brown rice, salt, and pepper to the sauteed vegetables. Add the apple juice and bring to a boil. Reduce the heat, cover, and simmer 40-50 minutes {check the liquid level halfway through the cooking and add water if necessary}.* When finished, add the currants and sherry. Mix well. Taste and adjust as necessary.
Serves 6.

* If wild rice has been stored for an extended period of time, it will take longer to cook.