Wild Rice Salad - cooking recipe

Ingredients

1 c. dried currants
1/2 c. dry sherry
1 c. wild rice
4 2/3 c. chicken stock, boiling
6 Tbsp. (3/4 stick) unsalted butter
1 c. brown rice
1 c. slivered almonds
1/2 c. chopped fresh parsley
salt and freshly ground pepper to taste

Preparation

In a small saucepan, bring the currants and sherry to a boil. Reduce heat and simmer for 5 minutes.
Set aside.
Place the wild rice, 2 cups of boiling stock and 2 tablespoons butter in the top of a double boiler over simmering water.
Cook, covered, for 1 hour.
Meanwhile, place the brown rice, the remaining 2 2/3 cups boiling stock and 2 tablespoons of butter in a medium saucepan. Bring to a boil.
Reduce heat to low and cook until all the water is absorbed, about 50 minutes.