| 1 | c. | raw wild rice
|
| 5 ½ | c. | defatted chicken stock or water
|
| 1 | c. | shelled pecans
|
| 1 | c. | yellow raisins
|
| | grated rind of 1 large orange
|
| ¼ | c. | chopped fresh mint
|
| 4 | | scallions, thinly sliced
|
| ¼ | c. | olive oil
|
| 1/3 | c. | fresh orange juice
|
| 1 ½ | tsp. | salt
|
| | freshly ground pepper, to taste
|
| - 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.
|