Gulfstream Wild Rice Salad

Recipe Ingredients

		Salt - as needed
1 cup	160g / 5.6oz	Wild rice
1/2 cup	73g / 2.6oz	Finely-chopped dried figs
1/3 cup	48g / 1.7oz	Chopped toasted pecans
1/3 cup	48g / 1.7oz	Chopped toasted unsalted cashews
1/4 cup	15g / 0.5oz	Finely-chopped green onion tops
2 tablespoons	30ml	Finely-chopped celery
2 tablespoons	30ml	Finely-chopped red onion
2 tablespoons	30ml	Raspberry or red wine vinegar
1 tablespoon	15ml	Lemon juice
1		Garlic clove - minced
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Sugar
1/4 cup	59ml	Vegetable oil
1/4 cup	59ml	Olive oil
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.

Transfer the rice to a large bowl. Mix in the figs, pecans, cashews, green onion tops, celery and red onion.

Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. With the blender running, gradually mix in the vegetable and olive oils. Pour the dressing over the rice mixture and toss. Season salad with salt and pepper to taste.

This recipe yields 4 to 6 servings.

Each of 6 servings: 291 calories; 15 mg. sodium; 0 cholesterol; 26 grams fat; 3 grams saturated fat; 13 grams carbohydrates; 3 grams protein; 1.93 grams fiber.

Make-Ahead Tip: You can combine the fig-nut-onion mixture the day before (cover and refrigerate), then cook the rice and toss with the mixture the day of serving.

Source:
The Los Angeles Times, 11-06-2002

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