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Wild Rice Salad With Dried Fruits and Nuts

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“This comes from Nathalie Dupree's Great Meals for Busy Days and very easy to make plus wonderful to the palate. Enjoy.......”
1hr 10mins

Ingredients Nutrition


  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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