Very wild rice salad

Yield: 6 Servings

Measure Ingredient
4 cups Water
1 teaspoon Salt
1 cup Wild rice (about 6 ounces)
½ cup Finely chopped dried figs (Calimyrna)
⅓ cup Chopped toasted cashews (unsalted)
¼ cup Minced green onion tops
2 tablespoons Finely chopped celery
2 tablespoons Finely chopped red onion
2 tablespoons Raspberry vinegar OR- red wine vinegar
1 tablespoon Fresh lemon juice
1 Garlic clove; minced
1 teaspoon Dijon mustard
1 teaspoon Sugar
¼ cup Vegetable oil
¼ cup Olive oil

Place water and salt in a medium saucepan and bring to a boil. Add rice. Decrease heat to medium-low and simmer (covered) until rice is tender, about 45 minutes. Drain well and let cool.

In a large bowl, combine cooled rice, figs, pecans, cashews, green onion tops, celery and red onion.

In blender or food processor, combine vineger, lemon juice, garlic, mustard and sugar. With machine running, slowly add vegetable and olive oils. Drizzle over rice mixture, season with salt and pepper to taste, and toss to combine.

Adapted by Karen Mintzias from a recipe by: Rutherford Grill, Napa Valley CA

Similar recipes