Wild Rice & Pecan Salad w Grilled Game Sausage Serves 4

Bring 3 qts of water to boil in heavy saucepan. Add rice and 1/2 tsp salt. When water boils, cover and simmer 20 min or until rice is tender. Toast pecan pieces in peanut oil over med low heat, stirring constantly until lightly browned, about 5 min. Transfer, w any oil remaining in pan, to a large bowl. Grill or pan fry the sausage over medium heat, turning often, until brown and cooked through, 12-15 min. Remove from heat and let stand for 5 min. Add cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice w the oil and vinegar evenly. Season to taste. To serve, mound the rice mixture on a platter Slice sausage on an angle, arrange on rice and serve at once w grilled game sausage.

Rice 1c wild
Nuts, Pecans 0.5c pieces
Peanut Oil 1T
Sausage 1lb game
Onions, Green 2 sliced thin
Parsley 1c chopped fresh Italian
Vinegar 0.25c sherry
Walnut Oil 0.5 c