Basmati And Wild Rice Salad

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 cups cold water
• 4 teaspoons salt
• 1/2 cup wild rice
• 1 1/2 cups basmati rice
• 2 inches fresh ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cumin
• 2 -3 tablespoons fresh lemon juice
• 1/2 cup peanut oil
• salt & freshly ground black pepper
• 1/2 cup chopped green onion
• 1/2 cup dried currant, soaked in
• 1/2 cup marsala, until soft (20 minutes)
• 1/3 cup toasted pine nuts

Recipe

• 1 to cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
• 2 add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
• 3 combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
• 4 let sit for 1 hour.
• 5 then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
• 6 discard the ginger.
• 7 to make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
• 8 add the oil and season with salt and pepper.
• 9 to finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
• 10 toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining marsala, and nuts.
• 11 adjust the seasoning.
• 12 serve at room temperature.