4-1/2  cups chicken broth
1  tablespoon butter
1   garlic clove, peeled
1-1/2  cups wild rice, rinsed and drained
1  cup currants
1  cup chopped toasted pecans
1/2  cup chopped green onions
1/2   red bell pepper, seeded and diced
1/2   green bell pepper, seeded and diced
1/3  cup extra-virgin olive oil
3  tablespoons orange juice
2   garlic cloves, pressed
1  teaspoon salt

Directions:

1. To make salad, bring chicken broth, butter, and garlic to a boil in a saucepot. Stir in rice and bring to a boil. Reduce heat to low, cover and simmer until the liquid has been absorbed and the rice is fluffy and tender, about 45 minutes to 1 hour. If liquid evaporates before the rice is done, add 1/4 cup of water at a time until rice is done. Cool. In a separate bowl, combine currants, pecans, green onions, and peppers. Set aside.
2. To make dressing, whisk ingredients together in a separate bowl. Transfer rice to a large serving bowl and stir in currant mixture. Toss with dressing. Makes 7 cups.

Nutritional facts per serving

calories: 210 , total fat: 12g , saturated fat: 2g , cholesterol: 2mg , sodium: 507mg , carbohydrate: 23g , fiber: 2g , protein: 4g