Wild Rice Salad

by Karisa Lowe

10 June 2010
wildricesalad

One of my favorite restaurants is Rutherford Grill in Napa Valley, California.  They have the most amazing appetizers and side dishes!  One of their most scrumptious side dishes is their wild rice salad.  The wild rice salad and coleslaw (cross your fingers that I can figure out that recipe next) make the best side dishes for anything you could possibly order at Rutherford Grill.

The thing I love most about their wild rice salad is that it’s really hearty but not overpowering.  There is definitely substance to it, between all the nuts and grains I don’t feel super guilty eating it–not your typical steakhouse side dish.

So I searched the internet for the secret recipe and found a few knockoffs.  This one turned out to be my favorite after a few of my own modifications.  It’s completely addicting so good luck with that.

Recipe: Wild Rice Salad

Ingredients

  • 1 cup wild rice
  • 1/2 cup Calimyrna figs, finely chopped
  • 1/3 cup toasted pecans, chopped
  • 1/3 cup toasted almonds, chopped
  • 1/2 cup green onions, chopped
  • 1 stalk celery, chopped
  • 1/4 cup red onions, diced
  • 3 tbs. rasberry vinegar or red wine vinegar
  • 1 tbs. fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp. dijon mustard
  • 1 tsp. sugar
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil

Instructions

  1. Cook rice according package directions. Let cool.
  2. Transfer rice to a large bowl. Add first 6 ingredients. Cover and refrigerate.
  3. Whisk next 7 ingredients to make dressing.
  4. Wait to dress the rice until you’re ready to serve, it can get a little soggy. Pour dressing over rice and toss.
  5. Season with salt and pepper to taste.
  6. Enjoy!


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