1 1/2 c. wild rice
1 1/2 tsp. salt
6 c. water
3/4 c. thinly sliced green onion
3/4 c. diced celery
1/2 c. slivered almonds, toasted
3 tbsp. olive oil
3 tbsp. safflower oil
3 tbsp. white wine vinegar
1 tbsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. pepper
1 or 2 cans boneless white chicken, drained

Rinse wild rice under running water in colander; drain. Put wild rice in heavy pot with salt and water. Bring to a boil and simmer, covered, for about 1 hour, until kernels are open. Rinse under cold water and drain well. In large bowl, mix wild rice, green onion, celery and almonds. In small bowl, whisk oils into vinegar, slowly. Stir in seasonings. Pour over rice mixture and lightly toss. Add chicken and serve in bowl lined with leaves of Romaine lettuce.