Very Wild Rice Salad

Very Wild Rice Salad Ingredients

4 c Water	2 tb Finely chopped red onion
1 ts Salt	2 tb Raspberry vinegar
1 c Wild rice (about 6 ounces)	1 tb Fresh lemon juice
1/2 c Finely chopped dried figs	1 Garlic clove; minced
(Calimyrna)	1 ts Dijon mustard
1/3 c Chopped toasted cashews	1 ts Sugar
(unsalted)	1/4 c Vegetable oil
1/4 c Minced green onion tops	1/4 c Olive oil
2 tb Finely chopped celery

Instructions for Very Wild Rice Salad

Date: Thu, 23 May 1996 00:20:51 -0400 From: BobbieB1@aol.com 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 vinegar, 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 Posted to MealMaster Recipes List, Digest #143

Main Ingredient: RiceCuisine: Uncategorized

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