1 1/2 c. wild rice
5 1/2 c. chicken stock
1 c. pecan halves
1 c. yellow raisins
Grated rind of 1 lg. orange
4 green onions, thinly sliced
1/4 c. olive oil
1/3 c. orange juice
1/8 tsp. mint extract
1 1/2 tsp. salt
Pepper to taste

Rinse rice under cold water. Simmer rice and chicken stock uncovered in large pan for 45 minutes. Drain. Add pecans, raisins, orange rind, onions, olive oil, orange juice, mint, salt and pepper. Toss. Let stand for 2 hours. Serve at room temperature. Makes 6 servings.