Wild Rice Salad With Dried Fruits and Nuts

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

• Ready In: 1 hr 10 mins
• 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.