My friend Kim brought this over for Friendsgiving Dinner and it was a huge hit! She told me that she got the recipe from The Silver Palate cookbook and I felt a wave of nostalgia. I used that cookbook so much in the 80s and 90s and I loved it! Somehow, I lost that book an my moves around, so I’m grateful to Kim for reminding me. The recipe feels fresh and filling, and is a great dish to serve at home or at a pot luck.
Ingredients
1 cup Wild Rice
4 cups Vegetable or Chicken Stock
2 tsp Kosher Salt
2 tsp Black Pepper
1 Orange, Zest and Juice
⅓ cup Olive Oil
¼ cup Mint, choppedThis is essential. It brightens the whole dish!
1 bunch, green onions, chopped
1 cup Pecans, chopped or halves
1 cup Dried Fruit, Raisins, Cherries, Apricots, or CranberriesCherries and Apricots open eyes and palates more than raisins and cranberries.
Directions
Cook rice in the broth, 30-45 minutes, until done. Don’t overcook!
Add all ingredients. Serve within 2 hours if you can. If refrigerating, let come back to room temp before serving.
