Wild Rice Salad With Dried Fruits and Nuts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
  • (Rice can be drained and refrigerated for up to 2 days).
  • Whisk together all dressing ingredients except oils.
  • Add oils last; whisk vigorously until the mixture emulsifies.
  • (Store dressing 3 - 4 days in fridge).
  • Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
  • Cool, then 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. the recipe called for 1/4 cup olive oil but we found that too much.
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