This recipe was given to me by my lovely neighbor Kristie who went to Napa Valley with her husband a few weeks ago. Although I am still sour over the fact that I haven’t been yet and I can drink wine like a lush camel. AND, I am completely obsessed with food and wine and wine and wine…I was still happy she brought me this recipe.
This recipe is from The Rutherford Grill in Rutherford, California. Here is their lovely website: Rutherford Grill
They have a lovely menu and an amazing wine selection….which if you are into wine and fancy stuff like that you would be happy….WHATEVER….OK the bitterness is rearing it’s ugly head…I apologize.
4 cups water
1 teaspoon salt
1 cup wild rice (about 6 oz.)
1/2 cup finely chopped dried calimyrna figs or golden raisins
1/3 cup chopped toasted pecans
1/3 cup chopped toasted unsalted cashews (all I had was lightly salted..) or almonds
1/4 cup finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onions
1/2 cup corn (optional..not in original recipe but Kristie said the restaurant put some in the day she was there)
2 tablespoons raspberry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup vegetable oil
1/4 cup olive oil
salt to taste
ground pepper to taste
Combine 4 cups water and salt in medium saucepan and bring to a boil. Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
Pour dressing over rice mixture and toss. Season salad with salt and pepper.
Serve, this is a delicious side for grilled meat or as a summer lunch with a crisp glass of white wine.