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1
Mix rices and boil according to directions on container.
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2
NOTE: If your rices have different cooking times and instructions, boil them separately and mix when cooked. I've sucessfully used a 10 minute brown rice and 15 minute wild rice together that comes out well with a good blend of textures in the rice.
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3
While the rice is boiling, chop onion, radishes and pecans. Set aside.
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4
In a separate dish, combine vinegar, lemon juice, sugar and curry powder, and whisk to smooth consistency. Add vegetable oil and whisk again. If you like curry, feel free to add up to 1/4 teaspoon to the dressing.
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5
When rice is cooked, combine rice, chopped ingredients and raisins in a bowl to go in the refrigerator. Add half of curry dressing and mix. Continue adding dressing and mixing as necessary until salad has a light glaze of oil. Refrigerate for 45 minutes and serve cold.
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6
This will keep several days, but the raisins will saturate with dressing and plump up. This doesn't affect the taste at all, just the appearance of the raisins.
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7
**To avoid the chilling time if you're in a hurry: After rice is cooked, put in strainer and rinse under cold water to chill, and let drain throughly. Continue mixing ingredients.
