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1
Wild rice: In 6-quart pot, heat oil over high heat.
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2
Add onions and thyme and cook, stirring often, until onions are just wilted.
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3
Add wild rice, stir to coat and cook, stirring, 3 minutes.
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4
Add salt and 4 quarts cold water.
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5
Cover and bring to a boil.
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6
Reduce heat to medium and cook until liquid has evaporated and rice begins to pop open, 35 to 40 minutes.
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7
Remove from heat and set aside to cool.
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8
Meanwhile, make basmati rice: In 4-quart pot, heat 1/2 cup oil over high heat.
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9
Add saffron and cook, stirring, 30 seconds.
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10
Add rice and stir to coat.
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11
Add salt and 2 quarts plus 1 cup cold water, stir and bring to a boil.
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12
Stir in remaining 1/2 cup oil, reduce heat to medium and simmer, uncovered, until liquid has evaporated and rice is tender, 12 to 15 minutes.
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13
Transfer to tray, spreading rice out to cool; set aside.
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14
In 4-quart pot, heat 1/4 cup oil over high heat.
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15
Add leeks and cook, stirring often, until wilted, about 2 minutes.
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16
Add garlic, oregano, thyme and rosemary and cook, stirring, 1 to 2 minutes.
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17
Add beans and stir to coat, then stir in broth.
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18
Cover and bring to a boil.
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19
Reduce heat to low and simmer until beans are tender but not mushy, about 40 minutes.
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20
Remove from heat and cool.
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21
In very large bowl, combine both rices, beans, apricots, celery and chervil.
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22
In medium bowl, whisk together vinegar and remaining 3 cups oil and sprinkle over rice mixture to taste.
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23
Toss gently to combine and serve at room temperature.
