1 c. olive oil
8 c. long grain rice
4 lg. yellow Spanish onions, chopped
1/4 c. fresh garlic, minced
1/4 c. thyme
1/4 c. salt
1/4 c. freshly ground pepper
3 1/2 qts. chicken stock
6 c. wild rice
3 qts. boiling water, lightly salted
2 c. Balsamic vinegar (can substitute with red wine vinegar)
1/4 c. fresh garlic, minced
1/2 c. sugar
6 c. extra virgin, or good olive oil
Salt & freshly ground black pepper to taste
1/4 c. fresh herbs, chopped (savory, basil, rosemary, chervil)
1 c. chives or scallions, chopped
2 c. chopped parsley
Simply syrup (2 c. sugar, 2 c. water, lemon zest)
8 pears, peeled, cored & cut in 1/2" cubes
6 c. fresh cranberries
2 c. hazelnuts, toasted, skinned & chopped

Heat heavy skillet and add 1/3 cup olive oil. When hot, add rice and saute, stirring with a wooden spoon, until it turns golden brown. Place in large kettle.

Saute chopped onion in 2/3 cup olive oil. Cook until golden brown, then add garlic and saute a minute or two more to cook garlic. If necessary, cook onion and garlic in batches, do not overcrowd the pan. Add onion garlic mixture to rice.

Add thyme, salt, pepper and chicken stock to rice, and bring mixture to a boil, let boil for 5 minutes. Turn heat as low as your burner will permit, tightly cover kettle, and let rice cook until all liquid is absorbed.

Cook wild rice at the same time, in a separate pot. Add rice to boiling water. Boil for 10 minutes, then reduce heat and cover. Cook until the rice has just a slight crunch. Add to white rice mixture.

Prepare Vinaigrette with vinegar, garlic, sugar, oil, salt and pepper. Pour over hot rice mixture. Mix in fresh herbs and scallions.

Bring simple syrup to a boil, cook for 5 minutes then reduce heat and poach pears for 5 minutes, then cranberries, just until they pop.

Carefully, fold chopped parsley, pears, cranberries and hazelnuts into rice salad. Can be served at room temperature or chilled.