Wild Rice Salad

2 c wild rice (can use pearl barley or wheat berries instead)
1/2 c diced dried apricots
1/2 c diced dried apple
1/3 c raisins or currants
1/4 c golden raisins

Dressing:
2 tbsp canola oil
2 tbsp orange juice
2 tbsp white wine vinegar
4 tsp Dijon mustard
1 tsp honey
1/4 tsp each salt and pepper
1/4 c chopped fresh mint

In large pot of boiling water, cook rice until tender, usually about an hour. Drain well and put into a large bowl with the fruit and berries.
Whisk together the dressing ingredients and add to the rice mixture. Cool, then cover and refrigerate till chilled, about four hours. (You can make it ahead up to 24 hours.).
To serve, add mint and toss.

The original recipe came from Canadian Living magazine.