Wild Rice Salad
"This healthy and tasty recipe came from my best friend . Originally it was adapted from Nathalie Dupree's Great Meals for Busy Days. It is very convenient because the rice and dressing can be made 2 days ahead of serving. Enjoy."
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 1 cup wild rice
- 4 cups chicken broth
- 1⁄2 cup pecans
- 1⁄2 cup cashews
- 1⁄2 cup dates, chopped and pitted
- 1⁄4 cup golden raisin
- 1⁄4 cup dried cranberries
- 2 tablespoons celery, finely diced
- 1⁄4 cup green onion, diced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 cup vegetable oil
- 2 tablespoons olive oil
directions
- Bring stock to a boil.
- Add rice and cook, covered, for 45 - 50 mins (or until grains split).
- At this point it can be drained and refrigerated for 2 days.
- Whisk together all dressing ingredients, except oils.
- Add oils, last; whisk vigorously until mixture emulsifies.
- This can be stored in fridge for a couple of days.
- Toast nuts in a dry frying pan over medium heat.
- Cool and roughly chop.
- A few hours before serving. toss everything together in a large bowl.
- with just enough dressing to lightly coat.
- Taste and season.
- P.S. this can be made with vegetable broth.
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Reviews
-
Oh my this is good! Excellent recipe. I used 3/4 c. walnuts instead of pecans and cashews. Left out the dates since I had none, and used regular raisins. I also just used the olive oil and left out the vegetable oil. There was no need for all those extra calories. A real winning recipe!
Tweaks
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Oh my this is good! Excellent recipe. I used 3/4 c. walnuts instead of pecans and cashews. Left out the dates since I had none, and used regular raisins. I also just used the olive oil and left out the vegetable oil. There was no need for all those extra calories. A real winning recipe!
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
