Wild Rice Salad With Dried Fruits and Nuts

Submitted by Chef #570804 Halifax Liz

"This comes from Nathalie Dupree's Great Meals for Busy Days and very easy to make plus wonderful to the palate. Enjoy......."

 

• Ready In: 1hr 10mins
• Ingredients: 18
• Serves: 8-10

ingredients

• 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

• Dressing

• 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

directions

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.