Rice Salad

3 Tbsp. golden raisins
salt
1 1/2 C. long-grain white rice
1 large fennel bulb, cored & thinly sliced (discard tough outer layer)
1 small sweet onion, thinly sliced
1 C. seedless, firm black grapes, halved
1 large, seedless cucumber, peeled and thinly sliced
6 Tbsp. extra-virgin olive oil
2 Tbsp. white or regular balsamic vinegar
leaves from 4 sprigs flat-leaf parsley, finely chopped
handful of fresh basil leaves, finely chopped
freshly ground black pepper
1/2 C. chopped walnuts

Place the raisins in a bowl and cover with boiling water. Let soak about 10 min. and drain.
Add a generous pinch of salt (more like a tsp.) to a large pot of boiling water, then the rice; cook for 12-14 min, stirring occasionally until tender. Drain rice in a colander and rinse under cold water; drain well, then place in a bowl with prepared fruit and vegetables and toss to incorporate.
Whisk together the oil and vinegar in a small bowl with the parsley and basil. Season with salt and pepper to taste. Pour evenly over salad, then add walnuts. Toss gently until well-blended.

Helpful Tip: Don't miss the non-traditional rice cooking method.