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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This goes together quickly. It does cook for an hour and it sets, melding for 2 hours. It's not a spur-of-the-minute dish but it's so good that you'll go out of your way to find special occasions as an excuse to fix it. I found it on a 3 x 5 card in one of my old cook books. It was writen in an unknown hand. I don't have the foggest idea where it came from but I saved it and for good reason. The cooking time includes 2 hours sitting time Ingredients:
1 cup wild rice, sorted and washed |
5 1/2 cups chicken stock |
1 cup dried currant |
1 cup pecan halves |
6 shallots, sliced paper thin |
1 orange, zest of |
1/3 cup fresh orange juice |
1/4 cup extra virgin olive oil |
1/2 teaspoon salt |
fresh ground black pepper |
Directions:
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.
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