Recipe: Nutted Wild Rice

Nutted Wild Rice
rec.food.recipes/hbdavies/1998
Source: The Siver Palate Cookbook

This recipe is awesome. It is from The Silver Palate cook book and it is great hot, at room temperature or even cold the next day (great for picnics)

1 cup (1/2 lb.) raw wild rice
5 1/2 cups chicken stock (I use bouillon packages)
1 cup shelled pecan halves (or walnuts or whatever you like or omit)
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
(I add one drained tin of mandarin oranges)

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 flavors develop. Serve at room temperature.