recipe: VERY WILD RICE SALAD

INGREDIENTS

RICE

4 cups water

1 teaspoon salt

1 cup wild rice (about 6 ounces)

SALAD ITEMS

½ cup finely chopped dried Calimyrna figs

1/3 cup chopped toasted pecans (about 1 ½ ounces)

1/3 cup chopped toasted unsalted cashews (about 1 ½ ounces)

1/3 cup chopped almonds (about 1 ½ ounces)

½ cup dried cranberries

½ cup golden raisins

1 cob uncooked corn

¼ cup finely chopped green onion tops

2 tablespoons finely chopped celery

2 tablespoons finely chopped red onion

VINEGARETTE

2 tablespoons *raspberry vinegar* (or red wine vinegar)

1 tablespoon fresh lemon juice

1 garlic clove, un-dried

1 teaspoon Dijon mustard

1 teaspoon sugar

¼ cup vegetable oil

¼ cup olive oil

METHOD

1. Combine 4 cups water and salt in medium saucepan and bring to boil. Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.

2. Transfer rice to large bowl. Mix in figs, pecans, cashews, almonds, cranberries, corn, green onion tops, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.)

3. Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.

4. Pour dressing over rice mixture and toss. Season with salt and pepper.



~ 6 Servings