1 | c. | raw wild rice
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5 ½ | c. | defatted chicken stock or water
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1 | c. | shelled pecans
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1 | c. | yellow raisins
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| | grated rind of 1 large orange
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¼ | c. | chopped fresh mint
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4 | | scallions, thinly sliced
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¼ | c. | olive oil
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1/3 | c. | fresh orange juice
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1 ½ | tsp. | salt
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| | freshly ground pepper, to taste
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| - Place rice in strainer and rinse thoroughly.
- Put rice in medium-size heavy saucepan with
water/stock and bring to rapid boil.
- Reduce heat and cook uncovered at gentle simmer for 45 minutes.
Check at 40 minutes. Rice should not be too soft.
- Drain rice.
- While rice is cooking, assemble all other ingredients in bowl,
add rice and toss gently.
- Salad is better after it sits for several hours.
Can be served at room temperature or chilled.
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