Recipe - Basmati And Wild Rice Salad With Tangerines And Pine Nuts

1 cup Wild rice
7 cup Water
Salt
One half cup Basmati rice; rinsed and
drained
Three fourths cup Tangerine juice; about 4
tangerines
One half cup Dried currants
3 Tangerines
Champagne wine vinegar
2 tablespoon Light olive oil
2 tablespoon Pine nuts; toasted

Place the wild rice in a large saucepan; cover with 1 quart water, add 1/2
teaspoon salt and bring to a boil. Reduce the heat to a gentle boil; cover
and cook until the grains are tender but still chewy, about 30 to 35
minutes.

Bring the remaining 3 cups water to a boil in a mediumsize saucepan; add
the basmati rice and One half teaspoon salt. Cook for 8 to 10 minutes, until
just tender. Drain and cool, then add to the wild rice.

In a small saucepan over medium heat, heat the tangerine juice just to
boiling; pour over the currants to plump them. Peel and section the
tangerines, removing the seeds and threads.

Toss the rice with the currants, tangerine juice, One half tablespoon Champagne
vinegar, and the olive oil. If necessary, adjust the seasoning with salt
and a splash of vinegar. Add the tangerines and the toasted pine nuts just
before serving at room temperature.

VARIATION: Use oranges and their juice in place of tangerines. Using a
sharp knife, remove the peel and white pith from the orange by slicing off
the top and bottom, then working down the sides. Hold the orange over a
bowl to catch the juice and cut each section loose by slicing down next to
the membrane.