Wild Rice Salad With Figs (Bon Appetit March 1996)

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

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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.


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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

How to Make Wild Rice Salad With Figs (Bon Appetit March 1996)


  1. Combine 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.
  2. Transfer rice to a large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. Can be prepared a day ahead. Refrigerate.
  3. Combine remaining ingredients in a blender (I just use a whisk). Pour dressing over rice mixture and toss.

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About Wild Rice Salad With Figs (Bon Appetit March 1996)

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

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