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Wild Rice Salad


Ready In: 80 Minutes
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • In a large, heavy saucepan, bring the water or stock to the boil. Add the rice, cover, and cook until the rice grains split, approximately 50 to 60 minutes.
  • Place the dried figs or cherries in 1/2 cup hot water to plump. After 30 minutes, drain.
  • In a blender or food processor, combine the vinegar, lemon juice, garlic, mustard, sugar, salt, and pepper. Process until smooth, and then slowly add the vegetable and olive oils to emulsify. The dressing can be made 3 or 4 days in advance and refrigerated.
  • In a large mixing bowl, toss together the rice, pecans, cashews, celery, red onion, green onions, and dried figs or cherries. Pour enough of the dressing over the rice to coat lightly. Toss well with the optional arugula or watercress.
  • Serve warm or at room temperature.
  •  SAVE