Nutted Wild Rice

from the kitchen of Cathie

• rice
• side

Ingredients

• 1 cup wild rice
• rice
• 5.5 cups chicken stock or water
• rice
• rice
• 1 cup pecan halves
• 1 cup yellow raisins
• 1 large orange
• 1/4 cup mint
• 4 scallions (green onions)
• 1/4 cup olive oil
• 1/2 cup orange juice
• 1.5 teaspoons salt
• black pepper

Steps

1. Put the wild rice in a strainer and run under cold water; rinse thoroughly. Place rice in a medium-size heavy saucepan. Add chicken stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes check for ripeness; rice should not be too soft. Place a thin towel inside a colander and run rice into the colander and drain.
2. Transfer drained rice to a bowl. Add remaining ingredients: pecan halves yellow raisins grated rind of large orange chopped fresh mint scallions (green onions) thinly sliced olive oil fresh orange juice salt freshly ground black pepper to taste.
3. Toss gently. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature.

Notes: I use Royal Blend Texmati rice (Loblaw's) and made chicken broth and cook according to the instructions on the jar. It saves a lot of time. I also add cranberries and frequently use fruit juices other than orange.