Very Wild Rice Salad

Title: Very Wild Rice Salad

Categories: Salads

Yield: 6 servings

4 c Water

1 ts Salt

1 c Wild rice (about 6 ounces)

1/2 c Finely chopped dried figs

-- (Calimyrna)

1/3 c Chopped toasted cashews

-- (unsalted)

1/4 c Minced green onion tops

2 tb Finely chopped celery

2 tb Finely chopped red onion

2 tb Raspberry vinegar

-OR- red wine vinegar

1 tb Fresh lemon juice

1 Garlic clove; minced

1 ts Dijon mustard

1 ts Sugar

1/4 c Vegetable oil

1/4 c 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 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

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