Pecan Wild Rice Pilaf

4 C. chicken broth
1 C. wild rice, well rinsed
1 3/4 C. wheat pilaf
1 C. pecan halves
1 C. dried currants
1 bunch scallions, thinly sliced
1/2 C. chopped Italian parsley
1/2 C. chopped fresh mint leaves
Grated zest of 2 oranges
2 T. olive oil
1 T. orange juice
Freshly ground black pepper

In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not over cook. Remove to a large bowl. In another saucepan, bring 2 1/4 cups of water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low, simmer 15 minutes, until pilaf is tender. Remove from heat, let rest 15 minutes and add to the wild rice. Add remaining ingredients and toss well. Serves 8.