Basmati & wild rice salad

  • 4 cups cooked Basmati rice, cooled
  • 2 cups cooked wild rice, cooled
  • 1 cup celery, cleaned and diced
  • ½ cup red onion, finely chopped
  • ½ cup scallions, thinly sliced
  • ½ cup fresh flat-leaf (Italian) parsley, finely chopped
  • 2 tsp. fresh thyme, finely chopped (or 1 tsp. dried)
  • 1 tsp. fresh lemon thyme, finely chopped (optional)
  • ½ cup golden raisins
  • ½ cup dried apricots, cut into ¼-inch dice
  • ½ cup toasted almonds, chopped
  • ½ cup toasted pine nuts, chopped
  • ¾ cup seasoned rice vinegar
  • 4 tbsp. Dijon mustard
  • 2 tbsp. fresh lemon juice
  • 1 tsp. sugar
  • ½ cup extra virgin olive oil
  • ½ cup salad oil
  • salt and pepper, to taste

Whisk together the rice vinegar, mustard, lemon juice, sugar and the oils. When evenly blended add salt and pepper to taste. Set aside.

In a large mixing bowl, toss together the cooked rice. Break apart any lumps until mixture is fairly light and fluffy. Stir and toss in the remaining ingredients. Add the vinaigrette to the rice mixture and carefully stir until evenly coated with vinaigrette. Correct seasonings. Serve at room temperature or lightly chilled. Makes 8 to 10 large servings, 12 or more smaller servings