Wild Rice Pilaf with Oranges

1 cup uncooked wild rice

2 cups brown basmati rice, cooked in 3 cups water

1 tsp minced garlic

1 1/4 tsp salt

1/2 to 3/4 cup dried sour cherries, halved

1/2 to 3/4 cup dried cranberries

1 to 2 Tbs fresh lemon juice

2 Tbs grated orange zest

1 cup orange sections

1/4 cup orange juice

Black pepper to taste

1/4 cup minced fresh chives or scallions

1/4 cup minced fresh mint

OPTIONAL TOPPINGS:

Strips of orange peel

Minced parsley

Place the wild rice in a medium-sized saucepan and add 2 1/2 cups water. Cover the pan and heat to a boil. Lower the heat to the slowest possible simmer, and cook, covered and undisturbed, until tender. This will take about 1 1/4 to 1 1/2 hours.

While the wild rice is simmering, prepare the Pilaf-Style Basmati Rice (below).

When the wild rice is cooked, fluff it thoroughly with a fork to let the steam escape, then add it to the cooked basmati rice, still in its baking pan. Gently stir in the garlic, salt, dried fruit, lemon juice, grated orange zest, about half of the orange sections, and the orange juice. (Fluff the pilaf with a fork as you stir.)

Add black pepper to taste. Let it stand for at least 30 minutes, to let the flavors mingle.

Serve at room temperature, or cold. (If you want to serve it warm, just place the covered pan back in a 350° oven for about 20 minutes, or until heated through.) Shortly before serving, stir in the chives or scallions and the mint. Place the reserved orange sections on top, and sprinkle with strips of orange peel and a little minced parsley, if desired.

Note: This keeps well for several days, if tightly covered and refrigerated. Just hold off on adding the fresh herbs until shortly before serving, so they won't turn black.

Marcia