Wild Rice Salad With Dried Fruits And Nuts

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup wild rice
• 4 cups vegetables or 4 cups chicken broth
• 1/2 cup pecans
• 1/2 cup almonds
• 1/2 cup pitted dates, chopped
• 1/4 cup golden raisin
• 2 tablespoons diced red onions
• 2 tablespoons diced celery
• 1/4 cup green onion
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 garlic clove, crushed
• 1 teaspoon dijon mustard
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup vegetable oil
• 1 tablespoon extra virgin olive oil

Recipe

• 1 bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
• 2 (rice can be drained and refrigerated for up to 2 days).
• 3 whisk together all dressing ingredients except oils.
• 4 add oils last; whisk vigorously until the mixture emulsifies.
• 5 (store dressing 3 - 4 days in fridge).
• 6 toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
• 7 cool, then roughly chop.
• 8 a few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
• 9 taste and season.
• 10 p.s. the recipe called for 1/4 cup olive oil but we found that too much.