Very Wild Rice Salad


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.