Recipe: Wild and Basmati Rice Salad with Toasted Coconut, Currants and Pecans

WILD AND BASMATI RICE SALAD WITH TOASTED COCONUT, CURRANTS AND PECANS

"Basmati and wild rice, bathed in a tarragon dressing and sweetly seasoned with orange zest, toasted coconut, and pecans, looks as great as it tastes. This is a variation on a recipe from my book, All The Best Salads."

1 cup uncoked wild rice
4 cups water, divided use
1 cup uncooked Basmati rice, rinsed
1 large orange, grated zest
2 green onions (green part only), chopped
3/4 cup dried currants
3 tablespoons desiccated (unsweetened) coconut, toasted
1/4 cup pecan halves, toasted
FOR THE DRESSING:
1/4 cup olive oil
1 1/2 teaspoons Dijon mustard
2 tablespoons tarragon vinegar
1 to 2 tablespoons dried tarragon
Salt to taste

Bring wild rice and 2 cups water to a boil in medium saucepan. Cover, reduce heat to medium-low, and cook for 35 minutes or until tender, but still chewy.

In second saucepan, bring Basmati rice and the remaining 2 cups water to a boil. Cover, reduce heat to medium-low, and cook for 15 minutes or until tender. Cool wild and Basmati rice to room temperature.

Combine wild and Basmati rice, orange zest, green onions, currants, coconut, and pecans in large bowl.

Whisk oil, mustard, vinegar, and tarragon to taste in small bowl until thickened. Drizzle over salad, toss gently, and season with salt. Serve at room temperature or chilled.

Makes 4-6 servings
Source: All the Best Rice by Joie Warner (this recipe is pictured on the cover)