Wild Rice Salad With Figs (bon Appetit March 1996) Recipe

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Wild Rice Salad With Figs (Bon Appetit March 1996)

Alice C


I love the flavours in this salad but I have to admit, I'm not a fan of wild rice. I tend to use brown rice or a mix of wild/brown. I also double the recipe (or triple) for potlucks. You can make all kinds of changes to this recipe. I use whatever nuts I have on hand, I love red onion so tend to use more. I also use more celery. I like to increase the veggie component.

☆☆☆☆☆ 0 votes
30 Min
45 Min
Stove Top


4 c
1 tsp
1 c
wild rice (about 6 oz)
1/2 c
finely chopped dried figs
1/3 c
toasted pecans, chopped
1/3 c
toasted unsalted cashews, chopped
1/44 c
green onion, chopped
2 Tbsp
finely chopped celery
2 Tbsp
finely chopped red onion
2 Tbsp
raspberry or red wine vinegar
1 Tbsp
lemon juice
1 clove
garlic, minced
1 tsp
dijon mustard
1 tsp
sugar (i use splenda)
1/4 c
vegetable oil
1/4 c
olive oil
1 tsp
salt to taste
1 tsp
ground black pepper to taste


1Combine 4 cups water and salt in a medium saucepan. Bring to a boil. Add rice and reduce heat to medium-low, cover and simmer until rice is tender (about 45 minutes). Drain well. Cool.
2Transfer rice to a large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. Can be prepared a day ahead. Refrigerate.
3Combine remaining ingredients in a blender (I just use a whisk). Pour dressing over rice mixture and toss.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy