Wild Rice and Hazelnut Salad

Directions

1. 1

   3/4 c Wild rice 1/2 ts Salt 1/2 c Hazelnuts 5 tb Currants 1 lg Orange, juice only Citrus Vinaigrette - with Hazelnut Oil - (See RECIPE) 1 sm

2. 2

   Rinse the wild rice, and soak it in water for a half hour, then drain

3. 3

   Add 4 cups fresh water and salt, and bring to a boil

4. 4

   Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes

5. 5

   Pour the cooked rice into a colander and let it drain briefly

6. 6

   While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty

7. 7

   Let them cool a few minutes

8. 8

   then rub them in a small kitchen towel to remove most of the skins