Serves: 8
Total Calories: 415

6 1/4 cups water
1 teaspoon sea salt
1 cup white long grain rice
1 cup wild rice
3/4 cup pecans, , coarsely chopped
1 cup coarsely chopped fresh mint leaves
1/2 cup dried cranberries
5 tablespoons grated orange zest

DRESSING:
1 lemon, juiced
2 teaspoons Dijon style mustard
3 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
3/4 cup olive oil
sea salt and freshly ground pepper to taste

In a medium saucepan, bring 2 1/4 cups of the water to a boil. Add 1/2 teaspoon of the salt, then stir in the white rice. Reduce heat to a simmer. Cover and cook for 20 minutes, or until tender. Set aside to cool. Meanwhile, in another medium saucepan, bring the remaining 4 cups water to a boil. Add the remaining 1/2 teaspoon salt and stir in the wild rice. Reduce heat to a simmer. Cover and cook for 45 to 50 minutes, or until tender. Drain, rinse, and let cool.

Preheat the oven to 375°F. Spread the pecans on a pie plate and toast in the oven for 4 to 5 minutes, or until golden brown. Remove from the oven and set aside.

In a large bowl, combine the white and wild rice. Add the mint, pecans, cranberries, and orange zest. Toss to blend thoroughly.

TO PREPARE THE DRESSING: In a small bowl, combine all the dressing ingredients and whisk to blend.

Pour the dressing over the rice mixture and toss well to make sure that all the ingredients are coated.

Serve immediately, let stand at room temperature for up to 2 hours, or cover and refrigerate for up to 1 day. Bring to room temperature before serving.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 415
Calories from Fat: 244

More Recipes from the Dinner Parties Cookbook:
*Dinners for Eight
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Chicken Tagine With Couscous
Couscous
Creamy Blueberry Pie
Cucumber, Dill, And Watercress Sauce
Guacamole With Chips
Marinated Olives
Phyllo Nests With Honey And Walnuts
Poached Salmon With Cucumber, Dill, And Watercress Sauce
Potato, Onion, And Tomato Gratin
Prune And Almond Tart
Roasted Almonds With Sea Salt
Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic
Roasted Pork Shoulder With Herbal Rub And Fennel
Sautéed Spinach
Spinach, Fuyu Persimmon, And Pine Nut Salad With Citrus Vinaigrette
Wild Rice, Pecan, And Dried Cranberry Salad