| 1 cup wild rice | 2 large oranges |
| ¼ cup sultanas (yellow raisins) | 2 scallions, finely chopped |
| ½ bunch flat leaf parsley, finely chopped | 1 ½ Tbs. olive oil |
| 1 ½ Tbs. balsamic vinegar | 1 ½ Tbs. fresh lemon juice |
| 1 or 2 dashes hot sauce | salt and freshly ground black pepper |
Rinse the rice thoroughly in cold water in a strainer. Soak for at least 4 hours in a large bowl with water to cover.
Place the rice in a large pot with 6 cups cold water. Bring to a boil, reduce heat, and simmer for 30 minutes, or until tender.
Meanwhile, cut the rind (both zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juice. Soak the sultanas in the orange juice for at least 5 minutes.
Combine the rice, orange segments, sultanas, and remaining ingredients in a large bowl, reserving a few of the orange segments for garnish. Toss the salad, adding salt, vinegar, and orange juice to taste. Mound the salad on a platter or in a bowl and decorate the top with the reserved orange segments and parsley sprigs.