Wild Rice Salad

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup wild rice
• 4 cups chicken broth
• 1/2 cup pecans
• 1/2 cup cashews
• 1/2 cup dates, chopped and pitted
• 1/4 cup golden raisin
• 1/4 cup dried cranberries
• 2 tablespoons celery, finely diced
• 1/4 cup green onion, diced
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, finely minced
• 1 teaspoon dijon mustard
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/4 cup vegetable oil
• 2 tablespoons olive oil

Recipe

• 1 bring stock to a boil.
• 2 add rice and cook, covered, for 45 - 50 mins (or until grains split).
• 3 at this point it can be drained and refrigerated for 2 days.
• 4 whisk together all dressing ingredients, except oils.
• 5 add oils, last; whisk vigorously until mixture emulsifies.
• 6 this can be stored in fridge for a couple of days.
• 7 toast nuts in a dry frying pan over medium heat.
• 8 cool and roughly chop.
• 9 a few hours before serving. toss everything together in a large bowl.
• 10 with just enough dressing to lightly coat.
• 11 taste and season.
• 12 p.s. this can be made with vegetable broth.