Wild Rice Salad

1. 1

   Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot.

2. 2

   Simmer, covered, until tender, 45 minutes to 1 hour.

3. 3

   Whisk together juice, shallot, vinegar, mustard, and garlic.

4. 4

   Gradually whisk in oil until emulsified and season with salt and pepper.

5. 5

   After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.

6. 6

   Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.

7. 7

   Remove from heat and let stand, covered, 5 minutes.

8. 8

   Rinse cooked wild rice in a sieve under cold water and drain.

9. 9

   Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.

10. 10

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.