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1 cup (½ pound) raw wild rice, rinsed

1 cup (½ pound) raw long grain white rice such as basmati, rinsed

2 tablespoons olive oil

2 tablespoons butter

2 yellow onions, peeled, halved and thinly sliced (⅛-inch)

1 cup dried cranberries

1 cup orange juice (to soak the cranberries)

1 ½ cups pecan halves, toasted (Toss frequently in a dry pan over medium heat for a few minutes until they darken and become fragrant. Watch carefully so they don't burn)

¾ cup dried apricots, thinly sliced

¼ cup chopped parsley leaves

½ cup good quality olive oil

1 orange, zested and juiced (¼ cup fresh squeezed orange juice, 1 teaspoon orange zest)

3 tablespoons white balsamic vinegar (or substitute sherry vinegar)

3 tablespoons finely chopped shallots

2 teaspoons dijon mustard

2 teaspoons honey

½ teaspoon salt

¼ teaspoon fresh ground black pepper

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1. Cook the wild rice per package instructions (or boil 2 ¼ cups water in a medium pot. Add wild rice. Lower to a simmer. Cover and cook for 45 minutes or until rice is tender and starting to pop open) Set aside, uncovered, to cool.

2. Cook white rice per package instructions, adding ½ teaspoon of salt to the cooking water. Spread rice over the bottom of a large bowl to cool.

3. Heat butter and oil in a large skillet over medium low heat. Simmer onions, stirring occasionally, for 45 minutes or until they're soft and caramelized. Pour in a tablespoon or two of water and stir with a wooden spoon to deglaze the pan. Set aside to cool.

4. Bring 1 cup orange juice to a boil in a small saucepan. Remove from heat. Stir in dried cranberries in and let them soak for 30 minutes. Drain and aside. You won't need the remaining orange juice for this recipe.

5. In a small bowl whisk ¼ cup fresh orange juice, 1 teaspoon orange zest, vinegar, shallots, mustard and honey. Slowly add olive oil while whisking, to emulsify. Season with salt and pepper.

6. Combine salad ingredients with white rice: wild rice, caramelized onions, cranberries, pecans, apricots and parsley. You can make the salad ahead to this point. Cover bowl and store in the fridge overnight. Store vinaigrette in the fridge overnight. Toss salad with dressing an hour or two before serving. Serve at room temperature.

slice two onions. Put them in a baking pan with 1 cup of olive oil. Cook at 350ºF for 2 ½ hours, stirring every half hour. Store the onion-flavored oil in a covered jar in the fridge and use it to cook eggs or to make a stir-fry or anything else that would benefit from the caramelized onion flavor.