Combine wild rice, water and salt in pot, bring to boil, cover and simmer 10 minutes. Add long grain rice and cook another 20 to 25 minutes or until done. Let stand 5 minutes and cool. Mix yogurt, garlic, ginger and curry powder in small bowl. Combine cooled rice, cucumber, raisins, almonds, red onion and meat in large bowl. Add yogurt mixture and mix. Add salt and pepper to taste. Serve on shredded lettuce or in cabbage leaves garnished with chopped cilantro or parsley. Makes 4 servings. Note: If only long-grain rice is used, omit 10 minutes extra cooking time. salad 7