Wild Rice Salad With Dried Fruits and Nuts

“This comes from Nathalie Dupree's Great Meals for Busy Days and very easy to make plus wonderful to the palate. Enjoy.......”
READY IN:
1hr 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
  2. (Rice can be drained and refrigerated for up to 2 days).
  3. Whisk together all dressing ingredients except oils.
  4. Add oils last; whisk vigorously until the mixture emulsifies.
  5. (Store dressing 3 - 4 days in fridge).
  6. Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
  7. Cool, then roughly chop.
  8. A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
  9. Taste and season.
  10. P.S. the recipe called for 1/4 cup olive oil but we found that too much.

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