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Nutty Rice Salad Recipe

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This recipe for Nutty Rice Salad is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (1/2 lb) raw wild rice
5&1/2 cups chicken broth (usually use a couple cans and make up the rest with water)
1 cup pecan halves (I often crisp these in the oven or fry pan)
1 cup dried cranberries
grated rind of one large orange
1/4 to 1/2 cup chopped fresh mint plus a few sprigs for decoration
4 green onions sliced thin
1/4 cup olive oil
1/3 c. fresh orange
1&1/2 tsp salt
fresh ground pepper
Directions:
Directions:
Rinse rice with cold water. Put rice in a large pot with broth, bring to boil and simmer approximately 1 hour (sometimes seems to take almost 2 hours) until rice is swollen and bursting but not mush. Put rice in large sieve and drain but do not press out liquid. You can also use a colander lined w/ cheesecloth. Put rice into a bowl. Add remaining ingredients, except pecans, mix well and let stand at room temperature for at least 2 hours, preferably overnight. Do not refrigerate (leftovers can be put in the fridge) Just before serving, mix in the pecans, decorate with the mint sprigs and a few pecan halves. Serve at room temperature
Number Of Servings:
Number Of Servings:
6-8 large portions
Personal Notes:
Personal Notes:
I got this recipe from Wayne's sister Karen Watson. It is a little time consuming to make but it's worth it. Really yummy.

 

 

 

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