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Wild Rice Salad
Lois Bodnar

12 oz. bag long grain and wild rice mix
        (found at Giant Eagle Market District-measures two cups)
4 cups canned chicken broth
2 cups pecan halves
1 cup yellow raisins
1 cup craisins
grated rind of two oranges
1/2 cup fresh mint, chopped
8 scallions, sliced
1/2 cup olive oil
juice from two oranges
salt to taste

Cook rice in chicken broth according to package directions. Cool.
Add remaining ingredients and toss.
Let stand two hours.
Serve at room temperature.
May be made a day ahead.  You may need to add a bit more juice or olive oil.