Wild Rice Salad With Dried Fruits And Nuts - cooking recipe

Ingredients

1 cup wild rice
4 cups vegetables or 4 cups chicken broth
1/2 cup pecans
1/2 cup almonds
1/2 cup pitted dates, chopped
1/4 cup golden raisin
2 tablespoons diced red onions
2 tablespoons diced celery
1/4 cup green onion
Dressing
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup vegetable oil
1 tablespoon extra virgin olive oil

Preparation

Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
(Rice can be drained and refrigerated for up to 2 days).
Whisk together all dressing ingredients except oils.
Add oils last; whisk vigorously until the mixture emulsifies.
(Store dressing 3 - 4 days in fridge).
Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
Cool, then roughly chop.
A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
Taste and season.
P.S. the recipe called for 1/4 cup olive oil but we found that too much.