3 cups water
1 tsp salt
1 cup uncooked wild rice
3/4 cup raisins, dried cherries, or cranberries
1 cup dry red wine
2 Tbs sugar
2-3 small heads radicchio
2 cups shredded arugula
3 cubs thinly sliced Belgian endive
5 or 6 fresh basil leaves, cut in thin slivers
4 oz pine nuts
3 Tbs. peanut oil
1 Tbs dark sesame oil
1 1/2 Tbs balsamic vinegar or sweet rice vinegar
1 tsp soy sauce
fresh ground pepper to taste
fresh chopped chives (optional)
Bring water to boil in med. saucepan, and add salt and wild rice. Lower heat, cover, and simmer for 45 minutes, then let stand off heat for 10 more minutes.
Combine raisins, red wine, and sugar in small sauce pan and simmer 10 minutes uncovered, then leave to cool. Drain off wine after cooled.
Wash radiccio, reserving 8-10 of the nicest leaves, and shred the rest. Shred arugula, endive, and basil, and mix all shredded greens together.
Toast pine nuts in dry skillet.
Toss everything together in salad bowl. Whisk together dressing ingredients, and dress just before serving.
New Vegetarian Epicure, pg. 109