“This can be easily doubled or tripled for a buffet. Serve it with beef tenderloin and you've got yourself a first class meal!”

Ingredients Nutrition


  1. To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
  2. Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
  3. Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
  4. Let sit for 1 hour.
  5. Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
  6. Discard the ginger.
  7. To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
  8. Add the oil and season with salt and pepper.
  9. To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
  10. Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
  11. Adjust the seasoning.
  12. Serve at room temperature.

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