6 cups water
1 teaspoon kosher salt plus additional to taste
1 ½ cups Lundberg Jubilee brown rice blend* or 1 cup wild rice and 1 cup white rice
¾ cup almonds, slivered (about 3 ½ ounces)
1 teaspoon cumin
2 cups fresh cilantro sprigs
1 ½ cups golden raisins
½ cup fresh orange juice
1 tablespoon fresh lemon juice, or to taste
¼ cup extra-virgin olive oil
½ teaspoon orange oil** (optional)
1/8 teaspoon cayenne, or to taste
1. In a 3-quart saucepan bring water with 1 teaspoon salt to a boil. Stir in rice and simmer, partially covered, until just tender, about 35 minutes. Drain rice in a colander and rinse briefly under cold water. Cool rice in colander. (If using wild rice and white rice, make according to package instructions and proceed.)
2. While rice is cooking, preheat oven to 350° F. In a shallow baking pan toast almonds in the middle of oven until lightly colored and skins are blistered, 10 to 15 minutes and cool. Coarsely chop nuts.
3. Finely chop scallions and chop cilantro. In a large bowl combine rice, nuts, cumin, scallions, and cilantro with remaining ingredients and toss well. Season salad with additional salt.
Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving and re-season if necessary. Serves 6 to 8.