Wild and Brown Rice Salad

INGREDIENTS

1/2 cup wild rice

2 cups boiling water

1/2 cup brown rice

1 1/4 cups boiling water

1 small can sliced black olives (3.8 ounces)

1/4 cup dried cranberries or golden raisins

2 tablespoons chopped flat leaf parsley

1/4 cup pine nuts

1/4 cup Ricotta cheese

1/4 cup fresh grated Parmesan cheese or similar

1/3 cup olive oil

1/4 cup Shery Vinegar or similar
 

METHOD

Cook the wild rice in the 2 cops of boiling water and the brown rice in the 1 1/4 cups of boiling rice for 35-40 minutes until they are both soft. Stir both occasionally.Drain, cool and reserve. Prepare the dressing in a blender or food processor using the Ricotta and Parmesan cheeses, the olive oil and the vinegar.Blend until smooth.
 

When the rice is cool enough to comfortably touch, combine and mix with the cranberries or raisins, the pine nuts, the sliced olives and parsley. Mix well and serve warm or at room temperature. It is a filling salad and should be served in small servings - about four ounces. Pairs with Reserve Fiano or Pinot Grigio.