Curried Dressing

1/2 cup gluten free/casein free mayo
2 Tbsp gluten free/casein free sour cream
1/2 tsp curry powder or to taste

Mix together and set aside.

In a small non reactive bowl, combine raisins and sherry to soak. In a large dutch oven, bring 6 cups of water to a rolling boil over medium high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores. Drain and let cool to room temperature. While the wild rice is cooking, combine the Jasmine rice with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium sauce pan. Bring to a boil over medium heat; stir well. Cover tightly, reduce heat and simmer 20 minutes undisturbed. remove from heat and let stand 10 minutes. Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large attractive bowl, combine raisins and their soaking liquid, red peppers and chicken. Add the cooled rices and most of the scallions, reserving a handful for garnish. Toss well. Add the Dressing and toss again. Cover and chill until serving time. Sprinkle with remaining scallions and serve chilled or cool.