Prep: 10 min
Cook Time: 45 min
Additional Time: 1 hour
Ingredients:
- 4 cups water
- 1 teaspoon sea salt
- 1 cup wild rice/brown rice blend
- ½ cup finely chopped dried figs
- 1/3 cup chopped toasted pecans
- 1/3 cup chopped toasted unsalted cashews
- ¼ cup finely chopped green onion
- ¼ cup finely chopped celery
- 2 tablespoons finely chopped red onion
Vinaigrette
- 1 tablespoon raspberry vinegar or red wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon pure clover honey
- ½ cup extra virgin olive oil
- Sea salt and freshly ground pepper to taste
Make Wild Rice. Combine the water and salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool. Transfer the rice to a large mixing bowl.
Make Vinaigrette. Add the ingredients for the vinaigrette in a mason jar, seal the lid, and shake well. Refrigerate before serving.
Chop Ingredients. Chop the figs, pecans, cashews, green onion, red onion and celery. Toss in the bowl with wild rice.
Toss Salad. Toss the ingredients lightly with the vinaigrette. Season with salt and freshly cracked black pepper to taste.