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Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Water

  2. 1 teaspoon 5ml Salt

  3. 1 cup 160g / 5.6oz Wild rice (about 6 ounces)

  4. 1/2 cup 73g / 2.6oz Calimyrna dried figs - finely chopped

  5. 1/3 cup 48g / 1.7oz Cashews unsalted - toasted, chopped

  6. 1/4 cup 15g / 1/2oz Green onion tops - minced

  7. 2 tablespoons 30ml Celery - finely chopped

  8. 2 tablespoons 30ml Red onion - finely chopped

  9. 2 tablespoons 30ml Raspberry vinegar or- red wine vinegar

  10. 1 tablespoon 15ml Fresh lemon juice

  11. 1 Garlic - minced

  12. 1 teaspoon 5ml Dijon mustard

  13. 1 teaspoon 5ml Sugar

  14. 1/4 cup 59ml Vegetable oil

  15. 1/4 cup 59ml Olive oil

Instructions Jump to Ingredients ↑

  1. Place water and salt in a medium saucepan and bring to a boil.

  2. Add rice. Decrease heat to medium-low and simmer (covered) until rice is tender, about 45 minutes.

  3. Drain well and let cool.

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

  5. 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.

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

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