1. Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.

2. Drain and place in the refrigerator to cool for about 15 minutes.

3. Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.

4. Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.

5. Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.

Cook's Note:

You can pre-soak the wild rice overnight to cut the cooking time in half.