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Gulfstream Wild Rice Salad


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  • Salt as needed
  • 1 cup wild rice
  • 1/2 cup finely-chopped dried figs
  • 1/3 cup chopped toasted pecans
  • 1/3 cup chopped toasted unsalted cashews
  • 1/4 cup finely-chopped green onion tops
  • 2 tablespoons finely-chopped celery
  • 2 tablespoons finely-chopped red onion
  • 2 tablespoons raspberry or red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Combine 4 cups of water and 1 teaspoon 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.

This recipe yields 4 to 6 servings.

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

Make-Ahead Tip: You can combine the fig-nut-onion mixture the day before (cover and refrigerate), then cook the rice and toss with the mixture the day of serving.

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