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