Moroccan Mixed Rice Salad

Ingredients
1.5 pints water
1 tablespoon soy sauce
1 tablespoon unsulphured molasses
75g wild rice
2 tablespoons olive oil
100g long-grain brown or white rice
425g tin chickpeas (drained and rinsed)
1 red onion, finely chopped
1 small red pepper, diced
85g dried apricots, sliced
75g raisins
2 tablespoons chopped fresh mint
60g flaked almonds, toasted
For the Spiced Dressing
1 teaspoon hot curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
50ml rice vinegar
2 tablespoons honey
1 tablespoon lemon juice
80ml extra virgin olive oil

Method
1. Put 350ml water, the soy sauce and molasses into a saucepan and bring to the boil - add the wild rice, bring back to the boil, cover and simmer gently for 30-50 minutes until rice is cooked to your preference.  Remove from heat and cool slightly.
2. Heat oil in a saucepan and fry the long-grain rice for about 2 minutes to coat in oil - and remaining water and bring to the boil, cover and simmer for about 40 minutes until the rice is tender and all the water is absorbed.  Remove from heat and cool slightly.
3. Make dressing - dry fry the ground spices for 4-5 minutes until golden - then allow to cool.  Whisky together the vinegar, honey and lemon juice before adding the oil - whisk until thickened, then whisk in the cooled spice mixture.
4. Fork the long-grain and wild rice into the dressing and mix well - stir in the chickpeas, onion, pepper, apricots and mint - sprinkle with almonds to serve.

Status
Untried - serves 4-6.