Wild Rice Salad With Dried Fruits And Nuts

• 1 cup wild rice
• 4 cups vegetables or 4 cups chicken broth
• 1/2 cup pecans
• 1/2 cup almonds
• 1/2 cup pitted dates, chopped
• 1/4 cup golden raisin
• 2 tablespoons diced red onions
• 2 tablespoons diced celery
• 1/4 cup green onion
• Dressing
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 garlic clove, crushed
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup vegetable oil
• 1 tablespoon extra virgin olive oil

1. Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
2. (Rice can be drained and refrigerated for up to 2 days).
3. Whisk together all dressing ingredients except oils.
4. Add oils last; whisk vigorously until the mixture emulsifies.
5. (Store dressing 3 - 4 days in fridge).
6. Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
7. Cool, then roughly chop.
8. A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
9. Taste and season.
10. P.S. the recipe called for 1/4 cup olive oil but we found that too much.

wild rice, vegetables, pecans, almonds, dates, golden raisin, red onions, celery, green onion, dressing, red wine vinegar, lemon juice, garlic, mustard, sugar, salt, fresh ground black pepper, vegetable oil, extra virgin olive oil

Taken from www.food.com/recipe/wild-rice-salad-with-dried-fruits-and-nuts-430432 (may not work)