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Wild Rice Salad

1 cup wild rice
4 cups chicken broth
12 cup pecans
12 cup cashews
12 cup dates, chopped and pitted
14 cup golden raisin
14 cup dried cranberries
2 tablespoons celery, finely diced
14 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
14 teaspoon fresh ground pepper
14 cup vegetable oil
2 tablespoons olive oil


Bring stock to a boil. Add rice and cook, covered, for 45 - 50 mins (or until grains split). At this point it can be drained and refrigerated for 2 days. Whisk together all dressing ingredients, except oils. Add oils, last; whisk vigorously until mixture emulsifies. This can be stored in fridge for a couple of days. Toast nuts in a dry frying pan over medium heat. Cool and roughly chop. A few hours before serving. toss everything together in a large bowl. with just enough dressing to lightly coat. Taste and season. P.S. this can be made with vegetable broth.

Source: www.food.com