Very Wild Rice Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
1 tsp: Salt,
1 cup: Wild rice, about 6 ounces
1/2 cup: Finely chopped dried figs, (Calimyrna)
1/3 cup: Chopped toasted cashews, (unsalted)
1/4 cup: Minced green onion tops,
2 tbsp: Finely chopped celery,
2 tbsp: Finely chopped red onion,
2 tbsp: Raspberry vinegar OR- red wine vinegar,
1 tbsp: Fresh lemon juice,
1: Garlic clove, minced
1 tsp: Dijon mustard,
1 tsp: Sugar,
1/4 cup: Vegetable oil,
1/4 cup: Olive oil,
Directions:
Place water and salt in a medium saucepan and bring to a boil. Add
rice. Decrease heat to medium-low and simmer (covered) until rice is
tender, about 45 minutes. Drain well and let cool.
In a large bowl, combine cooled rice, figs, pecans, cashews, green
onion tops, celery and red onion.
In blender or food processor, combine vineger, lemon juice, garlic,
mustard and sugar. With machine running, slowly add vegetable and
olive oils. Drizzle over rice mixture, season with salt and pepper to
taste, and toss to combine.
Adapted by Karen Mintzias from a recipe by: Rutherford Grill, Napa
Valley CA
Source from luhu.jp
rice. Decrease heat to medium-low and simmer (covered) until rice is
tender, about 45 minutes. Drain well and let cool.
In a large bowl, combine cooled rice, figs, pecans, cashews, green
onion tops, celery and red onion.
In blender or food processor, combine vineger, lemon juice, garlic,
mustard and sugar. With machine running, slowly add vegetable and
olive oils. Drizzle over rice mixture, season with salt and pepper to
taste, and toss to combine.
Adapted by Karen Mintzias from a recipe by: Rutherford Grill, Napa
Valley CA
Source from luhu.jp
Tags
Salads