wild rice salad with figs (bon appetit march 1996)
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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prep time
30 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup wild rice (about 6 oz)
- 1/2 cup finely chopped dried figs
- 1/3 cup toasted pecans, chopped
- 1/3 cup toasted unsalted cashews, chopped
- 1/44 cup green onion, chopped
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons raspberry or red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon sugar (i use splenda)
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1 teaspoon salt to taste
- 1 teaspoon ground black pepper to taste
How To Make wild rice salad with figs (bon appetit march 1996)
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Step 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.
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Step 2Transfer rice to a large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. Can be prepared a day ahead. Refrigerate.
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Step 3Combine remaining ingredients in a blender (I just use a whisk). Pour dressing over rice mixture and toss.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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