From SALADS: COOKING WITH STYLE by Jane Hann
Ingredients:
3/4 cup wild rice
1/2 cup brown rice
3/4 cup raisins
1/2 cup chopped dried apricots
1/4 cup sesame seeds, toasted
1/2 cup shelled pumpkin seeds
1/2 cup pine nuts, toasted
1/2 cup sunflower seeds, toasted
Dressing:
zest of 1 large orange
1/4 cup fresh orange juice
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
3 tablespoons olive oil
Cook the wild rice and brown rice separately, according to package directions. Soak the raisins and apricots separately in hot water for about 15 minutes.
Dressing: Combine all of the dressing ingredients in a small bowl and whisk until thorougly blended.
In a large mixing bowl, combine all of the salad ingredients. Pour over the dressing and mix until thoroughly combined.
Serve at room temperature.
Serves 6 as an accompaniment.