Wild Rice Salad With Figs - Rutherford Grill, Napa Valley |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Delicious wild rice salad with figs, pecans and cashews. Bon Appetit, March 1996. Ingredients:
4 cups water |
1 teaspoon salt |
1 cup wild rice (about 6 oz.) |
1/2 cup finely chopped dried calimyrna fig |
1/3 cup chopped toasted pecans |
1/3 cup chopped toasted unsalted cashews |
1/4 cup finely chopped green onion |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped red onions |
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1 garlic clove, minced |
1 teaspoon dijon mustard |
1 teaspoon sugar |
1/4 cup vegetable oil |
1/4 cup olive oil |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Combine 4 cups water and salt in medium saucepan and bring to a boil.
2. Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
3. 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.).
4. Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
5. Pour dressing over rice mixture and toss. Season salad with salt and pepper.
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