3 c. long grain rice
1 1/4 c. wild rice
1 1/2 c. walnut pieces
2 slices firm white bread, crusts removed and quartered
1/3 c. white wine vinegar
3/4 c. salad oil
2 garlic cloves, crushed
2 1/4 tsp. salt
1/2 tsp. pepper

Preheat oven to 350 degrees. Toast walnuts in a single layer in baking pan 10 minutes. Remove from oven; let cool at least 10 minutes.

In food processor with steel blade, chop nuts with bread until finely ground. While motor is running, add vinegar, then oil in a steady stream. Add garlic, salt, and pepper and process until smooth. In large bowl, combine wild and long grain rise; pour over dressing and toss. (Can be made ahead. Cover and refrigerate up to 24 hours.)

Prepare the rice separately according to package directions. Cool at room temperature, tossing occasionally. Cover and chill.

To cook wild rice, rinse rice 3 times under cold running water. In saucepan heat rice with 3 1/2 cups water and 1 teaspoon salt to boiling. Cover and simmer 30 minutes. Drain off any excess water and cool.