Moroccan Mixed Rice Salad

Ingredients:
1 tbls soy sauce 1 tbls molasses 1/3 cup wild rice 1 ½ cups water ½ cup long grain rice 1 cup water 15 oz can chick peas Slice red onion, finely chopped 1 small red pepper (sweet), chopped 1/3 cup dried apricots, chopped ½ cup raisins 2 tbls mint or cilantro or combination of both ½ cup sliced almonds, toasted	Dressing 1 teas curry powder 1 teas coriander 1 teas tumeric 1 teas nutmeg ¼ teas cayenne ¼ cup rice vinegar 2 tbls honey 1 tbls lemon juice 5 tbls olive oil
Cooking Instructions:
Combine soy sauce, molasses and wild rice in a saucepan with 1 ½ cups water. Bring to a boil and simmer 30-50 minutes or until done.(It should be soft, firm and chewy with some grains popped and some whole) Drain and cool. Combine long grain rice and water in another saucepan. Bring to a boil and simmer 20 minutes or until done.(Check your rice recipe for rice to water ratio) Make dressing by dry frying the spices in a skillet for 2-4 minutes (don’t burn them) Cool on a plate. Wisk the vinegar, honey, lemon juice in a bowl, then wisk in the oil and add the spices. Add everything except the rice to the dressing and let it marinade while the rice is cooling. Add cooled rice, stir and serve.
Additional Comments:
If you make this a day ahead leave the rice separate until a couple of hours before you plan to serve it. The rice has a tendency to absorb a lot of the dressing and make the salad dry. If there are leftovers and it seems a bit dry, just add some olive oil to moisten.