WILD RICE with BLOOD ORANGES and DRIED SOUR CHERRIES
• 1 1/2 cups wild rice • 5 blood oranges • 1 1/2 tablespoons sherry vinegar • 1 1/2 tablespoons red-wine vinegar • 1/2 teaspoon freshly ground pepper • 3/4 teaspoon salt • 1/4 cup extra-virgin olive oil • 4 green onions • 1/2 cup dried sour cherries • 1/4 cup Italian parsley, chopped • sliced almonds, toasted
1. Cook the rice in a large pot of salted boiling water until just tender, about 45 minutes. Drain well. 2. While the rice is cooking, cut the peel and pith from the oranges. Remove segments and place in a bowl along with any juice that may accumulate. 3. Combine the vinegars, salt and pepper in a small bowl. Whisk in the olive oil. 4. In a serving bowl, combine the rice, green onions, dried cherries, parsley and oranges along with their juices. Pour vinaigrette over the wild rice and toss gently. Scatter almonds on top.