Wild Rice Salad
	2 1/2 cup    wild rice and white rice mix   1/2 cup    currants   1/2 cup    sultanas   1/2 cup    dried apricots   1 tsp    fresh ginger   1 tsp    coriander (dried)   1 tsp    cummin (dried)   2   spring onions   1 1/2 Tbs    orange zest   1/2 cup    pine nuts, toasted   1/2 cup    extra-virgin olive oil   1 Tbs    lemon juice     salt and pepper     1 Prep: Finely chop spring onions. Toast pine nuts. Soak dried fruit in water for 1 hour. Slice apricots into fine strips. Grate ginger. 2 Cook rice in plenty of salted boiling water for 18-20 minutes. Drain rinse and fluff up with a little lemon juice to separate grains. 3 Fold the ginger, coriander, cummin, spring onions and most of the orange zest into the rice. Whisk the olive oil into the lemon juice and season to taste. Add to the rice mixture and serve warm or at room temperature garnished with the pie nuts and the remaining orange zest.   Servings: 8    Recipe Type rice & grains,fruits,side-dishes,salads   Copyright © 2006, The Gourmet Saint