- ½ cup wild rice, rinsed
- ½ cup long-grain brown rice, rinsed
- ½ cup white basmati rice, rinsed
- 4¼ cups water, divided
- Salt, to taste
- 1 cup dried cranberries
- ⅓ cup currants
- ½ cup dried apricots, diced
- ¼ cup fresh lemon juice
- 3 garlic cloves, minced
- 2 shallots, minced
- ½ teaspoon salt
- Fresh ground black pepper, to taste
- ⅓ cup olive oil
- ⅔ cup whole pecans
- 3 scallions, thinly sliced
- ½ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh basil, chopped (or 2 teaspoons dried)
- In three medium-sized saucepans, separately combine rice varieties with water and salt, according to proper ratios (wild rice, cook 50 minutes, 1:4 water; brown rice, cook 30 minutes, 1:3 water; basmati rice, cook 15 minutes, 1:2 water). Cover pans and bring to a simmer; cook appropriate amount of time.
- Meanwhile, combine dried cranberries, currants and apricots in a large serving bowl. When rice is cooked, carefully spoon it onto dried fruit and toss just enough to incorporate without making the mixture gummy, a few strokes. Cool completely. (The heat from the rice will plump up the dried fruit.)
- Make the dressing: Combine lemon juice, garlic, shallots, salt, pepper and olive oil in a jar with a tight-fitting lid, and shake vigorously.
- Gently stir pecans, scallions, parsley, mint and basil into rice mixture. Pour dressing over top, and toss. Chill, and let marinate a few hours before serving. Best served at room temperature.
PER SERVING: 484 CAL; 7G PROTEIN; 21G FAT; 69G CARB (12G SUGARS); 202MG SODIUM; 5G FIBER