We are lucky in Minnesota to have plenty of wild rice, both the wonderful wild lake kind harvested by native Americans and also the less expensive cultivated kind. This recipe is ideal for a party because it makes mountains of the stuff, all mayonaise-free. It takes a bit of time, but your guests will rave. If you bring it to a potluck, be sure to run of xerox copies of this recipe to meet the demand for requests. This recipe was given to me by Kathy Horak, co-owner of Cobblestone Cabins in Tofte, Minnesota.

Cook together for approximately 45 minutes:

2 cups raw wild rice
½ cup raw wheat berries
6 cups salted water

Allow cooked rice/wheat berry mixture to cool slightly. Makes 8 cups cooked rice.

While rice is cooking, chop the following:

1½ cups chopped dried apricots
1/2 dried cranberries (craisins)
1 cup toasted almond slivers
2/3 cup chopped red onion
1 cup chopped fresh parsley
2-4 cloves minced garlic

Add the above chopped items once rice/wheat berry mixture has cooled somewhat.

Whisk togther dressing
½ - 3/4 cup olive oil
6 tablespoons rice wine vinegar
4 tablespoons dijon mustard

Pour over rice and chopped items, mix and refrigerate.

Makes 3 quarts

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