Mary Harmeson of Traverse City shared this recipe by special request. She brought it to a recent gathering of friends, and everyone raved about it. It can be served at room temperature, which makes it ideal as a dish to pass for potlucks, picnics and tailgates. It also could make an ideal Thanksgiving side dish.
Mary acquired the recipe from her sister, Sally Benner, who adapted it from one in "The Silver Palate Cookbook."
Nutted Wild Rice
1 c. (1/2 lb.) raw wild rice (Note: Mary uses part wild and part brown rice)
5&1/2 c. chicken or vegetable stock
1 c. pecan halves or pieces
1 c. coarsely chopped dried cherries
Grated rind of 1 large orange
1/4 c. chopped fresh mint leaves
4 green onions thinly sliced
1/4 c. olive oil
1/3 c. fresh orange juice
1&1/2 t. salt
Freshly ground pepper to taste
Place rice in stock and bring to a boil. Adjust heat to a simmer and cook uncovered for 45 minutes. After 30 minutes, check for doneness; rice should not be too soft. Drain rice using a strainer or place a thin towel in a colander.
Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand for two hours to let flavor develop. Serve at room temperature.
Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered" apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com.
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