Wild Rice Salad
Instructions
1. Bring stock and water to a boil, and then add rice. (You can use all water or all stock, whichever you'd like.) Stir to make sure it's completely mixed.
2. Put the lid on and allow it to cook for approximately 45 minutes. Time is less important than when the rice is done --- put a spoon in the rice and taste it! Wild rice is cooked properly when there is a little bit of bite left to it and a lot of the kernels have popped open slightly.
3. While the rice is cooking, toast the pecans by spreading them on a cookie sheet and placing in a 350 degree oven. Toast for a couple of minutes until they have a nice aroma. Put them in a small bowl and while they're still hot, drizzle them with honey and sprinkle them with cayenne. Toss to combine ingredients.
4. Add the cranberries to the hot cooked rice so they have a time to plump up for a few minutes.
5. Add about two tablespoons of olive oil to a saut pan. Once the oil is heated, add the scallions that have been cut into a half-inch dice. Add half a teaspoon of salt, and a little bit of fresh ground pepper and saut until they're wilted. (A lot of people throw away the green tops to scallions, but there's no reason to -- their green tops are beautiful and have great flavor!)
6. When the scallions have wilted, add in the rice and pecan mixture, and saut for just a couple of minutes. You don't want to overcook the rice, just make sure that all the flavors have melded and that it's warm.
7. Taste, adjust seasonings if necessary, and serve.
