Instructions: Place the wild rice in a large saucepan; cover with 1 quart water, add 1/2 teaspoon salt and bring to a boil. Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes.

Bring the remaining 3 cups water to a boil in a medium-size saucepan; add the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until just tender. Drain and cool, then add to the wild rice.

In a small saucepan over medium heat, heat the tangerine juice just to boiling; pour over the currants to plump them. Peel and section the tangerines, removing the seeds and threads.

Toss the rice with the currants, tangerine juice, 1/2 tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts just before serving at room temperature.

VARIATION: Use oranges and their juice in place of tangerines. Using a sharp knife, remove the peel and white pith from the orange by slicing off the top and bottom, then working down the sides. Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.

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