1 c. (1/2 lb.) raw wild rice
5 1/2 c. defatted chicken stock or water
1 c. shelled pecan halves
1 c. yellow raisins
Grated rind of one lg. orange
1/4 c. chopped fresh mint
4 scallions (green onions) thinly sliced
1/4 c. olive oil
1/2 c. fresh orange juice
1 1/2 tsp. salt
Freshly ground black pepper to taste

Put rice in a strainer and run under cold water; rinse thoroughly. Place rice in a medium size heavy saucepan. Add stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes, check for doneness. Rice should not be too soft. Place a thin towel inside a colander and pour rice into the colander and drain. Transfer drained rice to a bowl.

Add remaining ingredients to rice and toss gently; adjust seasonings to taste. Let mixture stand for 2 hours to allow to develop. Serve at room temperature. Makes 6 portions.