6 cups water
1 teaspoon kosher salt plus additional to taste
1 ½ cups Lundberg Jubilee brown rice blend or 1 cup white rice and 1 cup wild rice
¾ cup hazelnuts (about 3 ½ ounces)
1 teaspoon cumin
2 cups fresh cilantro sprigs
1 ½ cups golden raisins
½ cup fresh orange juice
1 tablespoon fresh lemon juice, or to taste
¼ cup extra-virgin olive oil
½ teaspoon orange oil ** (optional)
1/8 teaspoon cayenne, or to taste
In a 3-quart saucepan bring water with 1 teaspoon salt to a boil. Stir in rice and simmer, partially covered, until just tender, about 35 minutes. Drain rice in a colander and rinse briefly under cold water. Cool rice in colander.
While rice is cooking, preheat oven to 350°F. In a shallow baking pan toast hazelnuts in middle of oven until lightly colored and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool. Coarsely chop nuts
In a dry small heavy skillet toast cumin seeds over moderate heat, stirring, until fragrant and a shade or two darker, about 3 minutes. Transfer seeds to an electric coffee/spice grinder or mortar and pestle and grind fine.
Finely chop scallions and chop cilantro. In a large bowl combine rice, nuts, cumin, scallions and cilantro with remaining ingredients and toss well. Season salad with additional salt. Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving and reseason if necessary. Serves 6 to 8.