Instructions: Place wild rice in a large pot with 2 cups of boiling water. Cover and let sit 30 minutes. Then drain. Place onions chopped into 1/2 inch pieces in a heavy skillet. Add 1 cup water, 2 tbs red wine vinegar and 1 tbs of olive oil. Bring to a boil stir well, lower heat to simmer, cover and cook for 5 to 7 minutes until onions are rosey-pink and tender. Remove from heat and let cool a few minutes. Drain onions and reserve the liquid. Combine reserved liquid with water to measure 2 1/2 cups: add to drained rice with a pinch of salt. Bring to a boil. Cover then simmer over very low heat for 45 to 55 minutes until rice is tender but chewy. Turn off heat and let sit for 5 minutes then drain off any excess liquid. Combine the rice and onions. Add 1 tbs red wine vinegar, 1 tbs olive oil and toss.

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