Wild Rice Salad With Figs Rutherford Grill Napa Valley Recipes

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Steps:

• Combine 4 cups water and salt in medium saucepan and bring to a boil.
• Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
• Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
• Pour dressing over rice mixture and toss. Season salad with salt and pepper.

Steps:

• In a pitcher stir together orange juice and liqueur.
• Fill each of 6 champagne flutes halfway with some juice mixture and top off with sparkling wine.

Steps:

• Combine the salad ingredients in a large bowl.
• Mix lightly.
• Combine and whisk together dressing ingredients.
• Salad may be dressed a half hour before serving.
• Chill.