Ingredients:
1 cup wild rice
3 cups water
ý teas. sea salt
ý cup brown rice
1ó-cup water
ó teas. sea salt
2/3 cup slivered almonds
Ö cup sun-dried tomatoes, plumped in hot water
Ö cup carrots, sliced into
1/8 inch thick pieces
ý cup red onions, sliced into
1/8 inch thick pieces
Ö cup celery, sliced into
1/8 inch thick pieces
Ö cup yellow bell pepper, sliced into 1/8 inch thick pieces
ý cup golden raisins

Ingredients for the vinaigrette:
:ó cup fresh lemon juice, strained
2 Tbs. chopped fresh dill
ó cup balsamic vinegar
ó cup olive oil
sea salt and black pepper to taste
2 Tbs. chopped fresh parsley

Rinse each rice separately. Combine wild rice, sea salt, and 3 cups of water in a 2-quart saucepan and bring to a boil. Lower the flame, cover and allow rice to simmer for 1 hour or until the water has been absorbed. Do the same for the brown rice, sea salt and 1ó cups water. Transfer the rice to a bowl to cool to room temperature, then cover and refrigerate several hours or overnight.

Toast almonds in a 350 degree oven for 10 minutes and set aside to cool.

Bring 2 cups water to a boil and pour over sun-dried tomatoes. Allow them to plump for 15 to 20 minutes.

Saut¯ the carrots, onion and celery until crisp-tender. Remove from heat. Drain tomatoes and cut into strips.

Combine the lemon juice, vinegar and dill in a large mixing bowl. Whisk in the olive oil, sea salt and black pepper to taste.Stir in the rice, carrots, red onion, celery, slivered almonds, yellow bell pepper and raisins. Add the parsley, toss all together, adjust seasonings to taste and serve.