Wild Rice Salad

Ingredients

1 Cup Long-grain brown rice
1 Cup Wild Rice
1 Shallot, minced (You can use a red onion as well)
1/4 Cup Balsamic Vinegar
2 Tablespoons Dijon Mustard
1 Teaspoon Salt
Black Pepper to Taste
1/2 Cup Olive Oil
1 Cup Dried fruit (I used apricots and cherries this time.  You can use cranberries, blueberries, or whatever you want!)
1/4 Italian Parsley, chopped

In separate pots prepare both the brown rice and the wild rice.  Follow directions on the amounts of water.  Generally, you will use twice as much liquid as rice.  Water will NOT absorb into wild rice.  You will have to drain it.

While the rice is cooking make the dressing.  Mince the shallot (or onion) and add the balsamic vinegar, mustard, salt, and pepper.  Whisk together.  Then whisk in oil gradually.

Add the hot rice to dressing and toss.  Add dried fruit and parsley and combine.

The beauty of this is that you can serve it hot OR room temperature.  So, if you're making a big meal, make this first.