2 cups unflavored wild rice mix*
3 1/2 cups chicken stock, store-bought or homemade
Zest and juice of 2 oranges
Salt and pepper to taste
2 bunches scallions, trimmed and roughly chopped
3 tablespoons olive oil, divided
3 ripe, but firm pears, cored and chopped
2 tablespoons Dijon mustard
1/2 pound Wisconsin Feta Cheese**, crumbled
1 cup chopped walnuts, toasted
Preheat oven to 450°F. In medium saucepan, combine wild rice, chicken stock, orange zest and juice, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until stock is absorbed and rice is almost tender; 30 to 45 minutes. Remove from heat, cover and let rice sit for 10 minutes, then uncover and fluff rice with fork.
Meanwhile, toss scallions with 1 tablespoon oil, salt and pepper and arrange on large baking sheet in a single layer. Toss pears with remaining 2 tablespoons oil, salt and pepper and arrange on second large baking sheet in single layer. Roast scallions and pears, stirring each halfway through, until golden brown and tender, 8 to 10 minutes for scallions and 15 to 20 minutes for pears.
In large bowl, toss cooked rice with mustard; add roasted scallions and pears, Feta Cheese, walnuts, salt and pepper, toss well and serve.
*Unflavored wild rice mix is generally sold in a bag or canister with a mix of white or brown medium- or long-grain rice, such as Uncle Ben’s® Wild and Brown Mix.
**Wisconsin Queso Fresco may be substituted.