MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Very Wild Rice Salad
  Categories: Salads
       Yield: 6 servings
  
       4 c  Water
       1 ts Salt
       1 c  Wild rice (about 6 ounces)
     1/2 c  Finely chopped dried figs
            -- (Calimyrna)
     1/3 c  Chopped toasted cashews
            -- (unsalted)
     1/4 c  Minced green onion tops
       2 tb Finely chopped celery
       2 tb Finely chopped red onion
       2 tb Raspberry vinegar
            -OR- red wine vinegar
       1 tb Fresh lemon juice
       1    Garlic clove; minced
       1 ts Dijon mustard
       1 ts Sugar
     1/4 c  Vegetable oil
     1/4 c  Olive oil
  
   Place water and salt in a medium saucepan and bring to a boil.  Add
   rice. Decrease heat to medium-low and simmer (covered) until rice is
   tender, about 45 minutes.  Drain well and let cool.
   
   In a large bowl, combine cooled rice, figs, pecans, cashews, green
   onion tops, celery and red onion.
   
   In blender or food processor, combine vinegar, lemon juice, garlic,
   mustard and sugar.  With machine running, slowly add vegetable and
   olive oils. Drizzle over rice mixture, season with salt and pepper to
   taste, and toss to combine.
   
   Adapted by Karen Mintzias from a recipe by: Rutherford Grill, Napa
   Valley CA
  
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