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1
Rinse the wild rice, and soak it in water for 1/2 hour; then drain.
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2
Add 4 cups fresh water and the salt, and bring to a boil.
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3
Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes.
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4
Pour the cooked rice into a colander and let it drain briefly.
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5
Preheat the oven to 350F.
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6
While the rice is cooking, toast the hazelnuts in the oven 7 to 10 minutes, or until they smell toasty.
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7
Let them cool a few minutes; then rub them in a kitchen towel to remove most of the skins.
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8
Don't worry about any flecks of skin that won't come off.
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9
Roughly chop the hazelnuts, leaving the pieces fairly large.
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10
Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed.
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11
Prepare the vinaigrette.
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12
Put the orange peel, orange juice, lemon juice, and vinegar in a bowl with the salt, scallions, and crushed fennel seeds.
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13
Whisk in the oils, then the herbs.
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14
Taste, and adjust any of the ingredients if necessary.
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15
The dressing should be fresh and sparkly
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16
Add the soaked currants and the fennel to the warm rice, and toss with the dressing.
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17
Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss.
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18
Season with freshly ground black pepper, and additional salt if needed, and serve.
