Wild and Brown Rice Salad with Roasted Brazil Nuts

Salad

 * 300 g wild rice, soaked for 2 hours
 * 300 g brown rice, perhaps "Sunbrown Quick"
 * 400 g brazil nuts
 * 2 large handfuls baby spinach
 * 1 large Spanish onion
 * 4 tbsp currants
 * 1 x Granny Smith apple, cut into matchsticks
 * 3 tbsp parsley, chopped
 * 3 tbsp coriander, chopped
 * 3 tbsp fresh chives, chopped

Dressing

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

Directions

 * 1) Toast the nuts in the oven at 190°C.
 * 2) For 10 minutes, or alternatively in the microwave on "high" until golden.
 * 3) Bring a large pot of water to the boil and salt generously.
 * 4) Add the wild rice and the brown rice to the boiling water and simmer until tender, about 15–20 minutes.
 * 5) Drain the rice and transfer to a large bowl.
 * 6) Add the spinach to the hot rice and allow the heat of the rice to wilt the spinach.
 * 7) Add the spanish onion, currants, apple sticks, chopped nuts and herbs and mix well with the rice mixture.
 * 8) Mix the dressing ingredients together with a whisk until emulsified and pour over the rice, mixing well while the rice is still warm.
 * 9) Garnish with the large nuts and serve either warm or at room temperature.