Texas«Hills

Vineyard

 

 

Rutherford Grill’s Wild Rice Salad     

 

                                                         6 SERVINGS

 

4 Cups WATER

1 tsp SALT

1 Cup WILD RICE (about 6 oz)

 

½ Cup finely chopped DRIED FIGS (or DRIED BLUEBERRIES)

1/3 Cup Chopped TOASTED PECANS (About 1 ½ oz)

1/3 Cup CHOPPED ROASTED UNSALTED CASHEWS (About 1 ½ oz)

¼ Cup CHOPPED GREEN ONION TOPS

2 Tbs finely chopped CELERY

2 Tbs finely chopped RED ONION

 

2 Tbs RASPBERRY VINEGAR or RED WINE VINEGAR

1 Tbs fresh LEMON JUICE

1 garlic CLOVE, MINCED

1 tsp DIJON MUSTARD

1 tsp SUGAR

¼ Cup VEGETABLE OIL

¼ Cup OLIVE OIL

 

Combine 4 cups water and salt and bring to boil.  Add rice, reduce heat to medium low and cover and simmer until rice is tender, about 45 minutes.  Drain well and cool.

 

Transfer rice to large bowl.  Add next 6 ingredients.  Can be prepared one day ahead.  Cover and refrigerate.

 

Mix next 5 ingredients in blender.  With blender running gradually add oils.  Pour dressing over rice and toss.  Season with salt and pepper

 

Serve with Texas Hills Vineyard’s Due Bianco, Pinot Grigio or Rosato