Very Wild Rice Salad

Recipe Ingredients

4 cups	948ml	Water
1 teaspoon	5ml	Salt
1 cup	160g / 5.6oz	Wild rice (about 6 ounces)
1/2 cup	73g / 2.6oz	Calimyrna dried figs - finely chopped
1/3 cup	48g / 1.7oz	Cashews unsalted - toasted, chopped
1/4 cup	15g / 0.5oz	Green onion tops - minced
2 tablespoons	30ml	Celery - finely chopped
2 tablespoons	30ml	Red onion - finely chopped
2 tablespoons	30ml	Raspberry vinegar or- red wine vinegar
1 tablespoon	15ml	Fresh lemon juice
1		Garlic - minced
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Sugar
1/4 cup	59ml	Vegetable oil
1/4 cup	59ml	Olive oil

Recipe Instructions

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 vinegar, 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

Source:
Elizabeth Powell

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