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| 2/3 Tasse | Wild rice |
| 2 1/2 Tasse | water hot |
| 1 Tasse | Brown rice; preferably long grain |
| 1 gross | Tart apple; Crispen, G. Smith |
| 3 Esslöffel | lemon juice fresh |
| 1 | Bell pepper any color; seeded and diced |
| 1 Tasse | celery diced |
| 1/2 Tasse | red onion minced |
| 1/2 Tasse | Currants or raisins |
| 1/4 Tasse | Toasted almonds or walnuts; chopped or slivered |
| 1/2 Tasse | orange juice |
| 1 Esslöffel | Pure maple syrup or honey |
| 1 Teelöffel | coriander ground |
| 1/2 Teelöffel | cardamom ground |
| 1 Esslöffel | Canola or other vegetable oil |
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In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes. Add the remaining 1 1/2 cups of water, bring to a boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions currants or raisins, and almonds or walnuts and set aside. Whisk together all of the dressing ingredients. Add the cooked rice and the dressing to the bowl and toss well to combine.
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