Nutted Wild Rice Salad

1 cup raw wild rice
5 1/2 cups low fat chicken stock or water
1 cup shelled pecan halves
1 cup yellow raisins
grated rind of one large orange
1/4 cup chopped fresh mint
4 green onions thinly sliced
1/4 cup olive oil
1/3 cup fresh orange juice
1 1/2 teaspoons salt
freshly ground black pepper, to taste

1. Put rice in a strainer and run under cold water; rinse thoroughly.

2. Place rice in a medium-size heavy saucepan. Add stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes check for doneness, rice should not be too soft. Place a thin towel inside a colander and turn rice into the colander and drain. Transfer drained rice to a bowl.

3. Add remaining ingredients and rice and toss gently. Adjust seasonings to taste. Let mixture stand for two hours to allow flavors to develop. Serve at room temperature.

Serves 6

Mango with Coconut Sushi Rice

I haven't tried this recipe yet. I discovered it on our recent trip to Australia. I can't wait to try it!

Serves 4

300g jasmine rice
100g granulated sugar
200ml canned coconut milk
400ml water
1 ripe mango peeled and finely chopped
2 tablespoons mint leaves, chopped
1 lime, cut into wedges

Combine rice, sugar, coconut milk and water in a heavy-bottomed saucepan and bring to a boil stirring constantly to prevent the rice from sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally. if the rice has absorbed all of the liquid and is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is very tender. Lightly rinse out a 20cm X 15cm shallow tin or pie dish. Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of 2cm. Smooth the top and leave to cool.

When ready to serve cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for squeezing.