Place wild rice in a large heavy pot with 2 cups boiling water; cover and let sit about 30 minutes; drain.

Place onions in heavy skillet or soup pot. Add 1 cup water, 2 tablespoons red wine vinegar and 1 tablespoon olive oil; cover. Bring to a boil, lower heat and simmer for 5 to 7 minutes, until onions are rosy pink and tender. Remove from heat and let onions cool in pan for a few minutes. Drain onions, reserving liquid.

Combine reserved liquid with water tomeasure 2 1/2 cups; add to drained wild rice with apinch of salt.

Cover, bring to a boil, and simmer over very low heat for 45 to 55 minutes, until rice is tender but chewy.

Turn off heat and let sit 5 minutes. Drain any excess liquid.

Combine cooked ricewith simmered onions and toss. Ad additional red wine vinegar, olive oil or salt to taste. Serves 6.

Per serving: 116 cal; 3 g prot; 2 g fat; 20g carb; 0 chol; 326 mg sod; 1 g fiber; vegan