1 c. raw wild rice
5 c. chicken vegetable broth, defatted
1 c. pecan nuts, toasted & broken in lg. pieces
1 c. golden raisins
Rind of 1 lg. 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 1/2 tsp. salt
Black pepper, freshly ground (to taste)
1/4 c. parsley, minced (as garnish)

Put rice in a strainer and rinse thoroughly under cold water, catching any escaping grains in large kettle beneath strainer.

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 45 minutes. Check for doneness after 30 minutes. (Rice should not be too soft.) Place a towel inside strainer or colander and drain rice into colander. 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 warmed to room temperature, with parsley added as garnish. 6 portions.