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Gulfstream Wild Rice Salad Recipe

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This recipe for Gulfstream Wild Rice Salad is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. wild rice
½ c. finely chopped dried figs
1/3 c. chopped toasted pecans
1/3 c. chopped toasted unsalted cashews
¼ c. finely chopped green onion tops
2 Tbsps. finely chopped celery
2 Tbsps. finely chopped red onion
2 Tbsps. red wine vinegar
1 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. Dijon mustard
1 tsp. sugar
¼ c. vegetable oil
¼ c. olive oil
Fresh ground pepper
Salt
Directions:
Directions:
Combine 4 cups of water and 1 tsp. of 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 bowl. Mix in the figs, pecans, cashews, green onion tops, celery and red onion.

Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. With the blender running, gradually mix in the vegetable and olive oils. Pour the dressing over the rice mixture and toss. Season salad with salt and pepper to taste.

4-6 servings.
Personal Notes:
Personal Notes:
I had this as a side dish at the Gulfstream in Newport Beach and loved it. I was excited to see the recipe in the cooking section of the newspaper and have made it several times. Delish!

 

 

 

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