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Wild Rice Salad

1 (6-ounce) box wild rice

1/2 C. long-grain white rice

1 C. chopped celery

1/2 C. chopped green onion

1/2 C. dried currants

1/2 C. dried cherries

1/2 C. toasted slivered almonds

1/2 t. salt

2 T. fresh lemon juice

2 T. fig balsamic vinegar


Bring 2 3/4 cups water to a boil in a medium saucepan. Add the wild rice, cover and simmer until the rice is tender, about 45 minutes. Let stand 5 minutes or until all of the water is absorbed. Fluff the rice and spoon it into a bowl.

While the wild rice is cooking, bring 1 cup of water to boil in a small saucepan. Add the long-grain white rice, cover and cook until the rice is tender, 15 to 20 minutes. Fluff rice and lightly stir it into the cooked wild rice.

Stir the celery, green onion, currants, cherries, almonds and salt into the rice. Drizzle over the lemon juice and balsamic vinegar and toss until everything is evenly coated. Cover and chill 1 hour to develop the flavors. Spoon it onto a bed of watercress to serve.

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