This looks like it was torn out of that Sunday magazine that came with the paper.

8 servings

Ingredients

5 cups water

1 cup wild rice

1 cup brown rice

1 cup dried currants

½ cup toasted pine nuts

4 tablespoons chopped Italian parsley

2 tablespoons grated orange zest

¼ cup olive oil

2 tablespoons freshly squeezed orange juice

pepper, to taste

salt , optional

parmesan cheese, freshly grated

Method

1. Pour 3 cups water in a saucepan. Bring to boil and add wild rice. Stir, reduce

heat, cover and simmer for 25 minutes. Drain, if necessary, and place in a large

bowl.

2. Pour the remaining 2 cups water in a separate saucepan. Bring to a boil and

add the brown rice. Stir, reduce heat, cover the pan and simmer for 15

minutes. Place in the bowl with the wild rice.

3. Gently toss remaining ingredients, except the grated cheese, with the two

rices. (Rice can be prepared 3 to 4 hours ahead to this point. Cover but do not

refrigerate.

4. An hour before serving, preheat oven to 350 degrees.

5. Place rice in an ovenproof casserole and cover with aluminum foil. Before

serving, heat through for 20 minutes’ after heating, sprinkle with freshly grated

Parmesan cheese.