- 1 cup [250 mL] raw wild rice
- 5 1/2 cups [1.375 L] chicken broth
- 1 cup [250 mL] golden raisins
- 1 cup [250 mL] pecan halves
- 4 green onions, thinly sliced
- Grated rind of 1 orange
- 1/3 cup [80 mL] orange juice
- 1/4 cup [60 mL] olive oil
- 1 1/2 teaspoons [7.5 mL] salt
- Freshly ground pepper, to taste
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- Into a strainer, well rinse wild rice under cold running water.
- Transfer rice into a medium-size heavy casserole.
- Stir in chicken broth, and bring to a boil.
- Lower heat; simmer rice, uncovered for 45 to 60 minutes, until tender.
- Drain then pour wild rice into a bowl.
- Delicately mix in golden raisins, pecan halves, green onion slices, grated orange rind, orange juice, olive oil, salt and freshly ground pepper.
- Leave to rest for 2 hours, for flavors to develop.
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