Wild Rice Salad

• 1 cup wild rice
• 4 cups chicken broth
• 12 cup pecans
• 12 cup cashews
• 12 cup dates, chopped and pitted
• 14 cup golden raisin
• 14 cup dried cranberries
• 2 tablespoons celery, finely diced
• 14 cup green onion, diced
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 14 teaspoon fresh ground pepper
• 14 cup vegetable oil
• 2 tablespoons olive oil

1. Bring stock to a boil.
2. Add rice and cook, covered, for 45 - 50 mins (or until grains split).
3. At this point it can be drained and refrigerated for 2 days.
4. Whisk together all dressing ingredients, except oils.
5. Add oils, last; whisk vigorously until mixture emulsifies.
6. This can be stored in fridge for a couple of days.
7. Toast nuts in a dry frying pan over medium heat.
8. Cool and roughly chop.
9. A few hours before serving.
10. toss everything together in a large bowl.
11. with just enough dressing to lightly coat.
12. Taste and season.
13. P.S.
14. this can be made with vegetable broth.

wild rice, chicken broth, pecans, cashews, dates, golden raisin, cranberries, celery, green onion, red wine vinegar, lemon juice, garlic, mustard, sugar, kosher salt, ground pepper, vegetable oil, olive oil

Taken from www.food.com/recipe/wild-rice-salad-332103 (may not work)