Wild Rice Salad With Figs - Rutherford Grill, Napa Valley
Tamara
Oh my Lord in Heaven....
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 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.
Source: Tamara taylor
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