Sweet and Savory Wild Rice Saladserves 8 to 10
1 1/2 cups wild rice, rinsed and drained
1 cup long-grain brown rice, rinsed and drained (I use Basmati)
1 lime, zested and juiced
1 orange, zested and juiced
Small handful fresh dill, finely chopped
Small handful fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
1 English or 2 Persian cucumbers peeled and diced
1 red bell pepper, cleaned and diced
1/2 cup dried dates, chopped
1/2 cup sliced almonds (I toast mine for more crunch)
1/2 cup quality extra virgin olive oil
1 tsp powdered cumin
Salt and freshly ground black pepper
Cook the rice: For the wild rice, heat 4 1/2 cups of salted water to boiling, add the rice, cover and cook on low heat for about 45 minutes or until the grains are tender and puffed, drain and pour into a large bowl. Cook the brown rice; heat two cups of salted water to boiling, add the rice, cover and cook on low heat for 40 minutes. Let stand for five minutes, the fluff with a fork and toss together with wild rice, set aside to cool a bit.
Stir gently into the rice: lime and orange zest (not the juice!) the herbs, cucumber, red peppers, dates and almonds.
In a small bowl, whisk lime and orange juice to combine, then whisk in the olive oil in a slow steady stream. Toss with the rice, then stir in the cumin powder (I sprinkle half the cumin, stir, and then add the rest to distribute evenly). Add salt and pepper to taste.