Wild Rice With Pecans

• 1 cup wild rice, sorted and washed
• 5 12 cups chicken stock
• 1 cup dried currant
• 1 cup pecan halves
• 6 shallots, sliced paper thin
• 1 orange, zest of
• 13 cup fresh orange juice
• 14 cup extra virgin olive oil
• 12 teaspoon salt
• fresh ground black pepper

1. In a heavy bottomed sauce pan bring Chicken Stock to a boil.
2. Add Rice, cover, reduce heat and simmer for 50-60 minutes,'til tender.
3. Drain and place in a non-reactive bowl.
4. Mix all other ingredients, add to rice, fold well.
5. Let stand at room temperature for 2 hours.
6. May be reheated but it's great at room temperature and not at all bad chilled.
7. A marvelous side dish for almost anything off of the grill, chicken, fish, pork, veal, what have you.
8. Add a salad and a bottle of cellar temperature Chianti and a few friends to share with.

wild rice, chicken stock, currant, pecan halves, shallots, orange, orange juice, extra virgin olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/wild-rice-with-pecans-96176 (may not work)