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Nutted Wild Rice Salad


  • 1/2 lb. wild rice, uncooked
  • 5 1/2 cups chicken stock
  • 1 cup pecan halves
  • 1 cup yellow raisins
  • grated rind of 1 orange
  • Ad
  • 4 green onions, sliced
  • 1/4 cup olive oil
  • 1/3 cup orange juice
  • 1/2 tsp. mint extract
  • 1 1/2 tsp. salt
  • dash pepper


Rinse rice under cold water. Bring chicken stock to a boil; add rice and simmer uncovered for 45 minutes or until tender. Add remaining ingredients and toss. Let stand several hours before serving, tossing occasionally. Serve at room temperature.

By Robin from Washington, Ia


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