Cookbook, pasta and rice

Wehani rice salad with red and white grapes, toasted pecans and fresh herbs

1 cup Wehani rice
1/2 bunch seedless green grapes, halved lengthwise
1/2 bunch seedless red grapes, halved lengthwise
1 cup pecan pieces
1 tbsp. fresh thyme, finely chopped
1 tbsp. fresh rosemary, finely chopped
red wine vinaigrette (red wine vinegar, olive oil, salt and pepper, mix to taste.)

Simmer Wehani rice, covered, in 3 cups of water until tender, about 45 minutes. Drain and cool by running cold water over the rice. Mix with the fruit and toasted pecans (toast pecans at 400 degrees just until you can smell them really well, maybe 5 minutes. You only want to get the sweet oils to the surface, and they burn rapidly if you don't pay attention)

Mix with the fruit, cooled pecans and herbs, dress with your vinaigrette (I prefer mine on the acidic side, not too oily) and serve.