Trio of Rices and Beans with Fresh Apricots

Ingredients

 * 1 cup chopped fresh oregano (2 bunches)
 * ½ cup chopped fresh thyme (2 bunches)
 * 3 sprigs fresh rosemary, leaves stripped and chopped
 * 4 cups dried white beans, soaked in cold water to cover 3 to 24 hours, then drained
 * 7 cups vegetable broth or water
 * 24 fresh apricots, pitted and cut into 4 to 6 pieces each
 * 2 bunches celery, cut into small diagonal pieces
 * 3 cups finely chopped fresh chervil (6 bunches)
 * 2 cups sherry vinegar
 * 2 tbsp minced garlic
 * 3¼ cups vegetable oil
 * 5 leeks (white part only), rinsed well and finely diced

Wild rice

 * ½ cup vegetable oil
 * 2 medium onions, diced
 * 12 sprigs fresh thyme, leaves stripped
 * 2 lbs uncooked wild rice, well rinsed
 * 2 tsp salt

Basmati rice

 * 1 cup vegetable oil
 * 4 pinches saffron threads
 * 6 cups uncooked basmati rice
 * 1 tsp salt

Wild rice

 * 1) In 6-quart pot, heat oil over high heat.
 * 2) Add onions and thyme and cook, stirring often, until onions are just wilted.
 * 3) Add wild rice, stir to coat and cook, stirring, 3 minutes.
 * 4) Add salt and 4 quarts cold water.
 * 5) Cover and bring to a boil.
 * 6) Reduce heat to medium and cook until liquid has evaporated and rice begins to pop open, 35 to 40 minutes.
 * 7) Remove from heat and set aside to cool.

Basmati rice

 * 1) In 4-quart pot, heat ½ cup oil over high heat.
 * 2) Add saffron and cook, stirring, 30 seconds.
 * 3) Add rice and stir to coat.
 * 4) Add salt and 2 quarts plus 1 cup cold water, stir and bring to a boil.
 * 5) Stir in remaining ½ cup oil, reduce heat to medium and simmer, uncovered, until liquid has evaporated and rice is tender, 12 to 15 minutes.
 * 6) Transfer to tray, spreading rice out to cool; set aside.

Beans

 * 1) In 4-quart pot, heat ¼ cup oil over high heat.
 * 2) Add leeks and cook, stirring often, until wilted, about 2 minutes.
 * 3) Add garlic, oregano, thyme and rosemary and cook, stirring, 1 to 2 minutes.
 * 4) Add beans and stir to coat, then stir in broth.
 * 5) Cover and bring to a boil.
 * 6) Reduce heat to low and simmer until beans are tender but not mushy, about 40 minutes.
 * 7) Remove from heat and cool.
 * 8) In very large bowl, combine both rices, beans, apricots, celery and chervil.
 * 9) In medium bowl, whisk together vinegar and remaining 3 cups oil and sprinkle over rice mixture to taste.
 * 10) Toss gently to combine and serve at room temperature.
 * 11) Do ahead: the rices and beans can be cooked up to 4 days ahead and refrigerated separately.
 * 12) The dish can be assembled up to 8 hours ahead.