INGREDIENTS

1. 1cupwild rice, sorted and washed
2. 5 1/2cupschicken stock
3. 1cupdried currants
4. 1cuppecan halves
5. 6shallots, sliced paper thin
6. 1orange, zest of
7. 1/3cupfresh orange juice
8. 1/4cupextra virgin olive oil
9. 1/2teaspoonsalt
10. 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.