Wild Rice Salad With Figs - Rutherford Grill, Napa Valley

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 2 tablespoons 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

Recipe

• 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.