Ingredients
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4 cups water
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1 teaspoon salt
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1 cup wild rice (about 6 oz.)
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1/2 cup finely chopped dried calimyrna fig
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1/3 cup chopped toasted pecans
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2 tablespoons finely chopped celery
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2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon sugar
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1/4 cup vegetable oil
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1/4 cup olive oil
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salt, to taste
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1 garlic clove, minced
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ground black pepper, to taste
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1/4 cup finely chopped green onion
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2 tablespoons finely chopped red onions
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1/3 cup chopped toasted unsalted cashews
Instructions
- Combine 4 cups water and salt in medium saucepan and bring to a boil.
- Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
- Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
- Pour dressing over rice mixture and toss. Season salad with salt and pepper.