4 cup water
1 teaspoon salt
1 cup wild rice (about 6 oz) or 1 cup mixed brown & wild rice
1/2 cup finely chopped dried figs
1/2 cup golden raisins
1/2 cup toasted pecans, chopped
1/3 cup toasted unsalted cashews, chopped
1/4 cup finely chopped green onion tops
2 tablespoon finely chopped celery
2 tablespoon finely chopped red onion
2 tablespoon raspberry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Combine water & salt in medium saucepan & bring to a boil. Add rice. Reduce heat to med-low, cover & simmer until rice is tender, about 45 minutes. Drain well. Cool.
Transfer rice to a large bowl. Mix in figs, raisins, nuts, onions & celery. Cover & refrigerate. (May be made a day ahead at this point.)
Combine vinegar, lemon juice, garlic, mustard & sugar in blender. With blender running, gradually pour in both oils. Pour dressing over rice mixture & toss. Season with salt & pepper to taste.