Wild Rice Salad With Figs - Rutherford Grill, Napa Valley
Delicious wild rice salad with figs, pecans and cashews. Bon Appetit, March 1996.
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INGREDIENTS
Nutrition- 4cups water
- 1teaspoon salt
- 1
- 1⁄2cup finely chopped dried calimyrna fig
- 1⁄3cup chopped toasted pecans
- 1⁄3cup chopped toasted unsalted cashews
- 1⁄4cup finely chopped green onion
- 2tablespoons finely chopped celery
- 2tablespoons finely chopped red onions
- 2
- 1tablespoon fresh lemon juice
- 1
- 1teaspoon Dijon mustard
- 1teaspoon sugar
- 1⁄4cup vegetable oil
- 1⁄4cup olive oil
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DIRECTIONS
- Combine 4 cups water and salt in medium saucepan and bring to a boil.
- Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
- Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
- Pour dressing over rice mixture and toss. Season salad with salt and pepper.
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