3 cups water 1 cup uncooked wild rice 1/2 teaspoon salt 1/4 cup dried currants 1 Tablespoon walnut oil, divided 1/2 cup scallions, chopped 1/2 teaspoon grated lemon peel, divided
In a large saucepan bring water to a boil; add wild rice and salt, cover, reduce heat and simmer 50 minutes. Stir in currants; cover and cook an additional 10 minutes or until liquid is absorbed and rice is tender.
Drain and spoon rice mixture into large bowl.
In a non-stck skillet heat 2 teaspoons oil over medium-heat. Add 1/4 cup scallions and cook for 10 minutes or until soft. Add 1 teaspoon oil, onion mixture and 1/4 teaspoon lemon peel to rice mixture.