Pepper-Pecan Wild Rice Salad

Pepper-Pecan Wild Rice Salad

2	Cups cooked wild rice	1	Cup coarsely chopped pecans
1	Ttsp. freshly grated black pepper	1/2	Cup safflower oil
1/4	Cup bruised and freshly chopped freshmint leaves, or 1 tsp. crushed dried mint	4	To 8 slices fresh cantaloupe or papayaRomaine lettuce, enough for four plates
4	To 8 slices of medium or rare roast beef, optional

Prepare the wild rice. Sauté the pecans with the pepper in the safflower oil, pressing the pecans with the back of a wooden spoon to extract some flavor, until the pecans are lightly toasted. There will be a toasted, nutty aroma. While the pecans are still hot, toss with the wild rice and the mint.

Serve garnished with slices of cantaloupe or papaya on romaine lettuce. If you wish to add meat, roll up the roast beef slices and arrange with the fruit and salad on lettuce. Serves 4, ¾-cup servings of wild rice salad.

Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612 Fx (530) 695-1039 info@gwrice.com