Prepared by Louise, a friend Doris invited to her Potluck, February 2004

1 Cup Brown Basmati Rice, Rinsed	2-3 Scallions, Minced
-Well	1 Stalk Celery, Minced
½ Cup Wild Rice, Rinsed Well	1 Carrot, Grated
1 ¾ Cup Spring Or Filtered Water	--- SWEET MUSTARD DRESSING ---
1/8 Tsp Sea Salt	½ Tsp Shoyu
½ Cup Dried Currants	¼ Cup Extra Virgin Olive Oil
½ Cup Dried Unsweetened Cranberries	2 Tbs Balsamic Vinegar
-Unsweetened	1 Tsp Umeboshi Vinegar
¼ Cup Pecans Lightly Pan-Toasted,	1 Lemon, Grated Zest And Juice
-Coarsely Minced	2 Tsp Stone Ground Mustard
¼ Cup Almonds Lightly Pan-Toasted,	1 Tsp Brown Rice Syrup
-Coarsely Minced

Place basmati rice, wild rice, and water in a pressure cooker. Cover loosely and bring to a boil. Add salt; seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 min. Turn off heat and leave pot undisturbed for another 25 min. so rice can finish cooking in the steam. Open lid carefully. Transfer rice to a serving bowl. Stir in dried fruit, nuts, and vegetables until well combined. Set aside. DRESSING: Combine shoyu and oil in a saucepan. Warm over low heat for 1 to 2 min. Transfer to a bowl with remaining ingredients. Whisk until well combined. Fold dressing into rice salad, and allow to stand for 10 to 15 min. before serving to allow flavors to develop.