Farm Family Recipes

• 1 Cup Wild rice
• 2 Lg. oranges
• 1/2 Cup orange juice
• 1/3 Cup Raisins
• 2 Tbs Capers
• 1 1/2 Tbs olive oil
• 1 1/2 Tbs Balsamic vinegar ( or to taste)
• salt and freshly ground pepper
• 3 scallions, freshly chopped
• 1/2 bunch flat leaf parsley, finely chopped( about 1/2 Cup), plus 4 springs for garnish

Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts of water. Bring the rice to a boil, then reduce the heat and simmer the rice for 30 minutes. remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry. Meanwhile, cut the oranges into segments. Cut off the rind ( both zest and white pit) to expose the flesh. Make V-shaped cuts to remove the individual segments, reserving a few whole for garnish. Soak the raisins in the orange juice in a mixing bowl for 5 minutes. Whisk the capers, olive oil, vinegar, salt and pepper into the orange juice-raisn mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste. Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley springs.