Wild Rice Salad
Ann
Cheryl De Golia who seldom cooks, but when she does it is spectacular. Great accompaniment for chicken, pork or lamb.
ingredients
- 1 cup uncooked wild rice
- 5 1/2 cups chicken stock (non-fat)
- 1 cup golden raisins
- 1 cup pecans, chopped and toasted
- 4 green onions, thinly sliced
- zest of large orange
- 1 1/2 cups orange juice
- 2 tablespoons olive oil
- salt and pepper, to taste
directions
Rinse rice and cook in chicken stock until al dente then strain. Add all of the other ingredients except the green onions. Let stand overnight. Add more orange juice if dry. Add green onions before serving. Best at room temperature.
Source: Cheryl DeGolia
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