Recipe: Nutted Wild Rice

Nutted Wild Rice
rec.food.recipes: hbdavies

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.