For a beautiful presentation at the holidays, use it to make stuffed delicata squash rings or serve it as a colorful side dish spooned into radicchio leaves.
In small saucepan, bring broth to a simmer. In strainer, rinse basmati and wild rice together under cold running water.
In large saucepan, heat 1 tablespoon oil over medium-low heat. Add rice mixture and stir well to coat. Cook, stirring, 5 minutes. Add hot broth and salt, increase to high and bring to a boil. Reduce heat to low, cover and cook until liquid has been absorbed and steam holes form in rice, about 55 minutes. (Wild rice opens up, revealing a white center when it is done.)
In shallow bowl, combine currants and warm water to cover. Let soak 20 minutes. Drain and set aside.
Remove rice from heat and let stand, covered, 10 minutes. Transfer to large bowl and set aside. Meanwhile, preheat oven to 350°F. Spread pecans in baking pan and bake until lightly toasted, stirring occasionally, 8 to 10 minutes. Set aside to cool.
In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add cumin and cook, stirring, 1 minute. Add onion and cook, stirring often, until softened, 5 minutes. Season with paprika, thyme, oregano and cayenne. Stir in garlic, celery and bell pepper and cook, stirring often, 10 minutes. Stir in currants, apple, parsley, rosemary and sage and remove pan from heat.
Add vegetable mixture, toasted pecans, tamari and both vinegars to rice mixture. Stuff vegetable of choice and bake according to directions in “Stuff It Your Way” (available in recipe index) or serve as a side dish.