• 1/2 cup wild rice
• 1 cup Water
• 2 tbsp. Salad oil
• 4 green onions, sliced
• 1/4 lb. mushrooms, sliced
• 1/4 tsp. salt
• 1/2 cup regular long-grain rice
• 1/2 lb. oven-roasted boneless turkey breast
• 1/2 lb. cooked ham
• 1/2 lb. seedless green grapes, cut in half
• 1/4 cup red-wine vinegar
• 1 1/4 tsp. sugar
• 2 tsp. prepared mustard
• 1/2 tsp. thyme leaves
• 1/4 tsp. coarsely ground black pepper
• 1/2 cup slivered blanched almonds, toasted
• 2 medium-sized avocados

Rinse wild rice well; drain. In a 2-quart saucepan over high heat, heat 1 cup water to boiling; stir in wild rice. Reduce heat to low; cover and simmer 45 minutes or until rice is tender and all liquid is absorbed. Remove saucepan from heat. In a 4-quart saucepan over medium-high heat, in 2 TBS hot salad oil, cook green onions, mushrooms and ¼ teaspoon salt, stirring frequently, until tender and lightly browned. Add regular long-grain rice and 1 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Remove from heat. Cut turkey and ham into long, thin strips. Prepare dressing: In a large bowl mix vinegar, sugar, mustard, thyme, pepper, 2 tablespoons salad oil and 1 teaspoon salt. Add turkey, ham, grapes, toasted nut and wild and white rice to dressing in bowl, toss to coat well. Serve salad at room temperature or cover and refrigerate to serve chilled.