Wild rice and quinoa pilaf with toasted pecans and dried cranberries from The Washington Post

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Notes about this recipe

  • Laura on January 26, 2015

    This is very good and a really nice side dish for the fall/winter. I cooked the quinoa and wild rice in my customary way, I didn't bother with the more complicated directions in the recipe and it doesn't seem to have hurt. In the future, I would skip the pecans and maybe substitute walnuts.

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