Gulfstream wild rice salad
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 time of year, and what a good salad to take to a Thanksgiving celebration. And here’s something nice -- you can combine the fig-nut-onion mixture the day before (cover and refrigerate), then cook the rice and toss with the mixture the day of. It’s a little do-ahead.
Combine 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.
Transfer the rice to a large bowl. Mix in the figs, pecans, cashews, green onion tops, celery and red onion.
Mix 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.
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