Cook rices separately in abundant amounts of boiling salted water in large pot until grains are tender yet still firm to the bite about 7 to 10 minutes for white rice, 30 to 40 for wild rice. Drain rices in sieve and run cold water over until cool to touch. Drain thoroughly. Toast pine nuts lightly in skillet over low heat until golden brown. Let cool. Combine drained rices in bowl with pine nuts, sun dried tomatoes, olives, parsley, olive oil, vinegar, salt, and pepper. Toss gently to mix. Serves 4 to 6. salad 34