INGREDIENTS

INSTRUCTIONS

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  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.

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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 185.5mg
Potassium: 558.5mg
Carbohydrates: 45.9g
Fiber: 5g
Sugar: 22.8g
Protein: 7.2g