Wild Rice Salad With Dried Fruits and Nuts |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This comes from Nathalie Dupree's Great Meals for Busy Days and very easy to make plus wonderful to the palate. Enjoy....... 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 |
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.
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