Pecan Rice (Kathi Hill)
1 c. uncooked wild rice; 2 ¾ c. chicken stock; 2 3/4 c. water; 1 c. pecan pieces; 1 c. dried currants; grated zest of 1 orange; 10 oz. frozen tiny peas, thawed; ¼ c. vegetable oil; 1/3 c. fresh orange juice; 1 t. salt; pepper to taste.
Rinse rice in strainer under cold water. Combine with chicken stock and water in saucepan. Bring to boil; simmer 35-45 min. Drain. Combine with remaining ingredients. Let stand 2 hrs.