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Nutted Wild Rice

1 cup (1/2 lb.) raw wild rice
5 1/2 cups chicken stock
1 cup shelled pecan halves or walnuts
1 cup yellow raisins
grated rind of 1 orange
1/4 cup chopped fresh mint
4 green onions thinly sliced
1/3 cup orange juice
1 1/2 tsp. salt
freshly ground pepper to taste
1 drained tin mandarin oranges, optional

Rinse rice thoroughly in a colander. Place rice in a saucepan and
add stock and bring to a rapid boil (If vegetarian use water or
vegetable stock)

Turn down heat and simmer uncovered for 45 minutes. After 30 minutes
check for doneness: rice should not be too soft.

Drain rice in a colander. Transfer to a bowl. Add remaining
ingredients to rice and toss gently. Adjust seasonings to taste.
Let mixture stand for 2 hours to let flavours develop. Serve at
room temperature.

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6 of 6 people found the following review helpful:
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This is a keeper, December 4, 2004 - 09:13 AM
Reviewer: Bill Barker from San Antonio, TX USA
I have prepared this dish several times and always get rave reviews. Men, in particular, seem to respond to this dish. Because it is served at room temperature, it reduces the amount of last minute hassle. The first time I saw this recipe was on p. 345 of Julee Rosso & Sheila Lukins, The Silver Palate Cookbook, Workman Publishing, New York, 1982

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1 of 1 people found the following review helpful:
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Wonderful, August 16, 2006 - 01:26 PM
Reviewer: Anonymous from Washington DC
This is great for holiday meals. You can make it well in advance and the flavors develop and improve if it sits for a few hours. Great for a picnic and makes fantastic left-overs.

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