Wild Rice Salad

Rutherford Grill’s Wild Rice Salad 6 servings
4 cups water1 tsp salt1 cup wild rice (about 6 oz)

½ cup finely chopped dried figs and/or yellow raisins or dried cranberries

1/3 cup chopped toasted almonds

1/3 cup chopped roasted cashews

¼ cup chopped green onion tops only

2 Tbs finely chopped celery

2 Tbs finely chopped red onion

Dressing
2 Tbs raspberry vinegar or red wine vinegar

1 Tbs fresh lemon juice

1 garlic clove, minced

1 tsp dijon mustard

1 tsp sugar

¼ cup vegetable oil

¼ cup olive oil
Combine 4 cups water and salt and bring to boil. Add rice, reduce heat to medium low and cover. Simmer until rice is tender, about 45 minutes. Drain well and cool.
Transfer rice to large bowl.

Add next 6 ingredients. Can be prepared one day ahead. Cover and refrigerate.

Pour dressing over rice and toss.

Season with salt and pepper.

Thanks to Karen R for submitting this yummy recipe!!