Wild and Brown Rice Salad with Roasted Brazil Nuts

Ingredients
FOR THE SALAD:


 * 300	gm	wild rice, soaked for 2 hours
 * 300	gm	brown rice, perhaps "Sunbrown Quick"
 * 400	gm	Brazil nuts
 * 2	lrg	handfuls baby spinach
 * 1	lrg	Spanish Onion
 * 4	tbl	currants
 * 1	x	Granny Smith apple, cut into matchsticks
 * 3	tbl	parsley, chopped
 * 3	tbl	coriander, chopped
 * 3	tbl	fresh chives, chopped

FOR THE DRESSING:


 * 2	tbl	white wine vinegar
 * 2	tbl	lemon juice
 * 6	tbl	olive oil
 * zest and juice of 1 orange
 * salt and freshly ground pepper

Directions

 * Toast the nuts in the oven at 190c. for 10 minutes, or alternatively in the microwave on "high" until golden.
 * Bring a large pot of water to the boil and salt generously.
 * Add the wild rice and the brown rice to the boiling water and simmer until tender, about 15–20 minutes.
 * Drain the rice and transfer to a large bowl.
 * Add the spinach to the hot rice and allow the heat of the rice to wilt the spinach.
 * Add the Spanish Onion, currants, Apple sticks, chopped nuts and herbs and mix well with the rice mixture.
 * Mix the dressing ingredients together with a whisk until emulsified and pour over the rice, mixing well while the rice is still warm.
 * Garnish with the large nuts and serve either warm or at room temperature.