Wild Rice And Quinoa Pilaf With Toasted Pecans And Dried Cranberries

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Washington Post

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Ingredients

2/3 cup wild rice

Salt

2/3 cup quinoa

1/2 cup pecan halves, toasted, then coarsely chopped*

1/2 cup dried cranberries, rehydrated if necessary (plumped in hot water, cooled then drained)

1 bunch scallions, white and tender green parts, thinly sliced

1/3 cup coarsely chopped flat-leaf parsley

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons cider vinegar

Freshly ground black pepper

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