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Wild Rice Salad with Dried Fruits and Nuts

  • 8 oz wild rice

  • 4 cups well seasoned defatted chicken stock

  • cup each chopped dates and sliced scallions

  • 1 cup diced dried apricots

  • cup olive oil

  • 1/3 cup tangerine or orange juice

  • grated rind of 1 tangerine or orange

  • 2-4 tbsp vinegar or lemon juice

  • -1 tsp fresh ground pepper

  • 1 cup toasted pecans

Cover rice with hot tap water and soak for hour
Drain and place in saucepan with stock and bring to a boil
Lower heat and simmer to cook for 45 minutes
Remove from heat and allow to stand for 10 minutes
Place rice into paper lined colander and drain well
Add remaining ingredients except pecans
Cover and store in fridge at least two nights, or over night; bring to room temperature and toss with pecans before serving. Serves 6.

                                                                                                                Sonja Riley