1 qt. water
1/2 c. wild rice, well rinsed
1 tsp. salt
1/2 c. millet
1/2 c. bulghur
1/4 c. finely chopped green onions
2 cloves garlic, finely chopped
2/3 c. olive oil
2/3 c. lemon juice
1 tsp. sugar
2 tbsp. chopped fresh basil leaves
1/2 tsp. cracked black pepper
2 med. tomatoes
1 sweet yellow pepper
1 lg. cucumber
1/4 c. chopped fresh coriander or parsley

In 2-quart saucepan, heat water to boiling. Add rice and salt. Return to boiling; cover, cook on low heat 15 minutes. Add millet, cover, cook 10 minutes. Add bulghur; cover, cook 6 to 8 minutes longer or until rice is tender. If all moisture has not been absorbed, drain well.

Prepare dressing: In medium bowl, stir together onions, garlic, oil, lemon juice, basil, sugar and pepper. Remove 1/2 cup of dressing; cover and refrigerate. Stir grains into remaining dressing; cover and refrigerate until well chilled.

Just before serving, coarsely chop tomatoes, pepper and cucumber. Stir together with grains, reserved dressing and coriander.