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| Home -> [Cereals, Salads] -> [Very wild rice salad Recipe] |
Very wild rice salad
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cereals, Salads |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Place water and salt in a medium saucepan and bring to a boil. | | 2 | Add rice. | | 3 | Decrease heat to medium-low and simmer (covered) until rice is tender, about 45 minutes. | | 4 | Drain well and let cool. | | 5 | In a large bowl, combine cooled rice, figs, pecans, cashews, green onion tops, celery and red onion. | | 6 | In blender or food processor, combine vineger, lemon juice, garlic, mustard and sugar. | | 7 | With machine running, slowly add vegetable and olive oils. | | 8 | Drizzle over rice mixture, season with salt and pepper to taste, and toss to combine |
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