| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
c |
Wild rice (about 6 ounces) |
| 1/2 |
c |
Finely chopped dried figs (Calimyrna) |
| 1/3 |
c |
Chopped toasted cashews (unsalted) |
| 1/4 |
c |
Minced green onion tops |
| 2 |
tb |
Finely chopped celery |
| 2 |
tb |
Finely chopped red onion |
| 2 |
tb |
Raspberry vinegar OR- red wine vinegar |
| 1 |
tb |
Fresh lemon juice |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Date: Thu, 23 May 1996 00:20:51 -0400
From: BobbieB1@aol.com
Place water and salt in a medium saucepan and bring to a boil. Add rice.
Decrease heat to medium-low and simmer (covered) until rice is tender,
about 45 minutes. Drain well and let cool.
In a large bowl, combine cooled rice, figs, pecans, cashews, green onion
tops, celery and red onion.
In blender or food processor, combine vinegar, lemon juice, garlic, mustard
and sugar. With machine running, slowly add vegetable and olive oils.
Drizzle over rice mixture, season with salt and pepper to taste, and toss
to combine.
Adapted by Karen Mintzias from a recipe by: Rutherford Grill, Napa Valley
CA
Posted to MealMaster Recipes List, Digest #143
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