Moroccan-Style Wild Rice

So, I really don't know the first thing about Moroccan food. I've never been to Morocco and never even eaten at a Moroccan restaurant. I call this recipe Moroccan-Style Wild Rice because the flavor reminds me of a Moroccan couscous recipe I've used in the past. That couscous recipe calls for cinnamon and cloves, neither of which I used here (especially because I don't care for cloves). I can't vouch for my measurements - I really just threw this together not expecting much so I didn't pay much attention to measuring. I'm more of a "flinger" when it comes to cooking, anyway. (BTW, the lovely salad pictured next to the wild rice is the Broccoli Salad with Raisins and Sunflower Seeds from this month's issue of Vegetarian Times, pg. 64, if you have it.) That recipe is faboo, too!

Moroccan-Style Wild Rice
1 sm. pkg. brown and wild rice mixture
2 cups vegetable stock (I prefer Kitchen Basics)
1 cup water
1/3 cup extra virgin olive oil
2 tbsp. apple cider vinegar
1 tsp. dijon mustard
1/4 tsp. ground ginger
1/4 tsp. turmeric
1/4 tsp. garlic powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
salt and pepper to taste
1/3 cup golden raisins
1/2 cup chopped pecans

Cook rice mixture according to package instructions using the vegetable stock and water as the liquid. While rice cooks, whisk together olive oil, vinegar, mustard, ginger, turmeric, garlic, cumin, cayenne, salt and pepper. When rice is done and cooled slightly (but still a little warm), toss it with the vinaigrette, raisins and pecans. Serve chilled.