Instructions: Cooks note: If you prefer, instead of using dried apricots and dried peaches, substitute an equal amount of diced mixed dried fruit.

Prepare salad: In medium bowl, combine apricots, peaches, cranberries and Cointreau; stir with wooden spoon to coat fruit with liqueur. Cover with plastic wrap and set aside at least 2 hours, stirring mixture from time to time.

In large saucepan, combine wild rice, 3 3/4 cups broth and generous pinch of salt. Bring to boil on medium-high heat; cover and reduce to simmer on low heat.

Cook 45-55 minutes (cooking time varies) or until liquid is absorbed and most grains have partially cracked open to reveal white interior. Set pan aside, covered, to cool.

Meanwhile, in large saucepan, combine long-grain rice, remaining broth and generous pinch salt. Bring to boil on high heat. Cover and reduce temperature to low. Cook 15-17 minutes or until liquid is absorbed. Set pot aside, covered, to cool.

Drain fruits in fine strainer set over mixing bowl, pressing fruits with back of wooden spoon to extract Cointreau; reserve liquid for vinaigrette. In large glass or ceramic salad bowl, combine two varieties of rice, fruit and chervil; set aside.

Prepare vinaigrette: To reserved Cointreau, add vinegar and salt; stir until salt dissolves. Add oil, mustard and several turns of pepper; whisk until ingredients are blended. In small bowl, crush raspberries with fork. Add raspberries to vinaigrette mixture and stir gently to combine. Or, process raspberries in food processor, then add remaining vinaigrette ingredients and process until blended.

Presentation: Pour vinaigrette over rice salad and toss to combine. Taste and add more salt and pepper if needed. Cover lightly with plastic wrap and refrigerate at least 2 hours; toss again before serving. Serve chilled.

Yield:10-12 servings

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