Ingredients

Salt

1 c. wild rice

1/2 c. finely chopped dried figs

1/3 c. chopped toasted pecans 1/3 c. chopped toasted unsalted cashews

1/4 c. finely chopped green onion tops

2 T. finely chopped celery

2 T. finely chopped red onion

2 T. raspberry vinegar or red wine vinegar

1 T. lemon juice

1 clove garlic, minced

1 t. Dijon mustard

1 t. sugar

1/4 c. vegetable oil

1/4 c. olive oil

Freshly ground pepper

Preparation

  1. Combine 4 c. of water and 1 t. 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.
  2. Transfer the rice to a large bowl. Mix in the figs, pecans, cashews, green onion tops, celery and red onion.
  3. 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.

Each of 6 servings: 291 calories, 15 mg. sodium, 0 cholesterol, 26 gr. fat, 3 gms. saturated fat, 13 gr. carbohydrates, 3 gr. protein, 1.93 gr. fiber.