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Categories: Salads, Vegetarian

Gulfstream wild rice salad

Gulfstream wild rice salad
Wally Skalij / Los Angeles Times

Dear SOS: I would love the recipe for the wild rice salad from the Gulfstream Restaurant in Newport Beach. It was totally addictive. We ordered seconds. Mary Ann Osborn Los Angeles Dear Mary Ann: What a good salad for this ... Read more

Total time: 1 hour | Serves 4-6
  • Salt
  • 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 vinegar or red wine vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • Freshly ground pepper

Step 1Combine 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.

Step 2Transfer the rice to a large bowl. Mix in the figs, pecans, cashews, green onion tops, celery and red onion.

Step 3Mix 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.

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.
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