1 c  Wild rice
7 c  Water
Salt
1/2 c  Basmati rice; rinsed and
-drained
3/4 c  Tangerine juice; about 4
-tangerines
1/2 c  Dried currants
3    Tangerines
Champagne wine vinegar
2 tb Light olive oil
2 tb 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 medium-size saucepan; add
the basmati rice and 1/2 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, 1/2 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.