Rices
1 cup (½ lb) raw wild rice
5½ Cups defatted chicken stock OR water
1 cup shelled pecan halves
1 cup yellow raisins
1 Large orange – grate rind
¼ Cup chopped fresh mint
4 Scallions thinly sliced
¼ Cup olive oil
⅓ cup fresh orange juice
1½ teaspoon salt
Freshly ground black pepper to taste
You can toast the pecan halves.
Put rice in strainer and run under cold water, rinse thoroughly
Place rice in a medium-size sauce pan.
i. Add stock or water and bring to a rapid boil
ii. Adjust heat to a gentle simmer and cook uncovered for 45 minutes – After 30 minutes, check for doneness (rice should not be too soft).
iii. Place a thin towel (or paper towel) inside a colander and turn rice into the colander and drain
iv. Transfer drained rice to a bowl.
Add remaining ingredients to rice and toss gently.
Adjust seasonings to taste.
Let mixture stand for 2 hours to allow flavours to develop.
Serve at room temperature.