Ingredients:

1 cup (1/2 lb.) raw wild rice

5 ½ cups defatted chicken stock

1 cup shelled pecan halves chopped

1 cup yellow raisins

Grated rind of 1 large orange

¼ cup chopped, fresh mint or a little more

4 scallions thinly sliced

¼ cup olive oil (or a little less)

1/3 cup of freshly squeezed orange juice

½ teaspoon – 1 teaspoon of salt

Freshly ground black pepper to taste

Instructions:

Put rice in a strainer and rinse thoroughly with cold water.  (I place a clean white dish towel in the colander so the rice won’t slip through).

Place chicken stock into a medium size heavy saucepan and bring to a rapid boil.  Add rice, and adjust heat to a gentle simmer.  Cook uncovered for approximately 45 minutes.  After 30 minutes, check for doneness; rice should not be too soft.  Rice will not absorb all the chicken stock.

Place the white dish towel into the colander and drain the rice.  Transfer drained rice into a bowl.

Add remaining ingredients, and toss gently.  Adjust seasonings to taste.  Let mixture stand at room temperature (covered) for 2 hours to allow flavors to develop.  Serve at room temperature.