Wild Rice Salad

* 3 cups wild rice
* salt to taste
* 4 oranges
* 3 TB red wine vinegar
* 3 TB sherry vinegar
* 1 tsp freshly ground black pepper
* 1/2 cup olive oil
* 6 scallions, cut into 1/4 inch pieces on the bias
* 1 cup dried currants
* 1 bunch Italian parsley leaves, chopped

1. Cook wild rice in a large pot of salted boiling water until just tender, about 40 minutes. Drain in a colander.
2. Cut away peel and pith from oranges; holding oranges over a bowl to catch the juice, remove segments from white membrane; place segments in the bowl.
3. Combine vinegars, 11/2 teaspoons salt, and pepper in a bowl. Slowly whisk in olive oil. In a large serving bowl, combine rice, scallions, currants, parsley, and orange sections with juice. Drizzle vinaigrette over the salad, gently toss and season to taste. Chill 30–60 minutes.