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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This healthy and tasty recipe came from my best friend . Originally it was adapted from Nathalie Dupree's Great Meals for Busy Days. It is very convenient because the rice and dressing can be made 2 days ahead of serving. Enjoy. Ingredients:
1 cup wild rice |
4 cups chicken broth |
1/2 cup pecans |
1/2 cup cashews |
1/2 cup dates, chopped and pitted |
1/4 cup golden raisin |
1/4 cup dried cranberries |
2 tablespoons celery, finely diced |
1/4 cup green onion, diced |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
1 garlic clove, finely minced |
1 teaspoon dijon mustard |
1 teaspoon sugar |
1 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
1/4 cup vegetable oil |
2 tablespoons olive oil |
Directions:
1. Bring stock to a boil.
2. Add rice and cook, covered, for 45 - 50 mins (or until grains split).
3. At this point it can be drained and refrigerated for 2 days.
4. Whisk together all dressing ingredients, except oils.
5. Add oils, last; whisk vigorously until mixture emulsifies.
6. This can be stored in fridge for a couple of days.
7. Toast nuts in a dry frying pan over medium heat.
8. Cool and roughly chop.
9. A few hours before serving. toss everything together in a large bowl.
10. with just enough dressing to lightly coat.
11. Taste and season.
12. P.S. this can be made with vegetable broth.
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