The fresh tastes of mint and orange liven up this Minted Wild Rice Salad that can serve as a meal itself or pairs well with lunch offerings like quiche or a baked chicken dinner.
1 c (1/2 lb) raw Sandhill Organic Wild Rice
5 1/2 c defatted chicken stock or water
1 c chopped and toasted almonds
1 c dried cranberries
Grated zest of 1 large orange
1/4 c chopped fresh mint
4 scallions (green onions), well rinsed and thinly sliced
1/4 c olive oil
1/3 c fresh orange juice
1 1/2 teaspoons salt, or to taste
Freshly ground black pepper, to taste
Put the rice in a saucepan and run cold water over it. Drain out water.
Add the stock or water and bring to rapid boil. Adjust the heat to a gentle simmer and cook, uncovered for 25 minutes. After 20 minutes, check for doneness; the rice should not be too soft. Strain out any excess liquid. Trance the drained rice to a bowl.
Add the remaining ingredients to the rice and toss gently. Adjust the seasonings and let the mixture stand for 2 hours to allow the flavors to develop.
Serve at room temperature.