Rice Salad:
2/3 cup uncooked wild rice
1/3 cup uncooked long-grain rice
1/2 cup thinly sliced green onion
1/3 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1    2-ounce can sliced ripe olives, drained
*    Red leaf lettuce
1    small avocado, peeled and sliced
1    medium tomato, sliced
*    Sprigs of fresh cilantro
Fiesta Dressing:
1/3 cup olive oil
1/4 cup fresh lime juice (2 medium limes)
1    clove garlic, minced
1    to 2 jalapeno peppers, minced (see note)
1    teaspoon chili powder
1/4 teaspoon ground cumin
*    Salt to taste

Rinse wild rice thoroughly. Place in a saucepan with 1-1/2 cups boiling water. Bring back to a boil, cover and simmer 35 to 45 minutes, until rice is tender and water is absorbed. Set cooked wild rice aside.

Bring 1 cup water to a boil. Add 1/3 cup uncooked long-grain rice. Bring back to a boil, cover and simmer 20 minutes or until rice is tender. Set cooked long-grain rice aside.

Meanwhile, make Fiesta Dressing. Whisk oil, lime juice, garlic, peppers, chili powder, cumin and salt; set aside.

In a large bowl, combine warm wild rice and long-grain rice with 2 tablespoons dressing and green onions; cool. Add bell pepper, cilantro and olives; toss to mix well.

Line serving dish with lettuce; mound rice mixture in center. Arrange avocado and tomato slices, alternating around rice mixture. Garnish with a sprig of cilantro. Pass remaining dressing to serve.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

PER SERVING:

Calories: 402 (6% from protein, 33% from carbohydrate, 61% from fat)
Protein: 6.3 grams
Total fat: 28.3 grams
Saturated fat: 2.7 grams
Cholesterol: 0
Sodium: 159 mg
Carbohydrate: 34.9 grams

Dietary fiber: 9.7 grams
Exchanges: 1 vegetable, 2 starch, 5-1/2 fat