Nutted Rice Salad

This is a great recipe for a side dish, a potluck, or for lunch.  It keeps well and, except for the oil in the dressing which is minimal, it's really healthy.
 
Thank you Laurie, via her sister, for this recipe!  I love it!!

NUTTED WILD RICE SALAD

• 1 c. raw wild rice

• 5 c. chicken or vegetable broth or water

• 1 c. pecan nuts 

• 1 c. golden raisins

• Rind of 1 large orange, grated

• 1/4 c. fresh mint, chopped

• 4 scallions (green onions), thinly sliced

• 1/4 c. olive oil

• 1/3 c. fresh orange juice

• 1 tsp. salt (to taste)

• Black pepper, freshly ground (to taste)

Put rice in a strainer and rinse thoroughly under cold water.

Add chicken stock (or water) to rice in medium size, heavy saucepan and bring to rapid boil. Adjust heat to a gentle simmer and cook, uncovered, for 40 minutes. Check for doneness after 30 minutes. (Rice should not be too soft.) Strain and transfer rice (after draining well) into a large bowl.

Add remaining ingredients and toss gently. Adjust seasonings to taste.

May chill at this point, or at least allow to stand for 2 hours to develop flavors.

Serve room temperature.  

 

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Michelle's Variation:

I'm not keen on raisins and especially golden raisins.... :(, so I add the following instead:

- diced dried apricots

- mandarin orange slices
- dried cranberries

And I typically omit the mint.  

 

When I cook the rice, it doesn't seem to take that long (maybe 20 minutes or so) and I prefer the rice once it's started to soften and  burst.  I have also made it with brown rice, or a combination or brown and wild, and that is also yummy.