Wild Rice Salad with Toasted Pecans

Ingredients

1 cup
wild rice (cooked according to package directions)
6
stalks celery (diced)
1⁄2 cup
red onion (diced small)
1⁄2 bunch
curly parsley (coarsely chopped)
1
yellow pepper (diced)
2 tablespoons
butter
1 cup
pecan (coarsely chopped)
1⁄2 cup
olive oil
1⁄4 cup
white balsamic vinegar
1 tablespoon
gray Poupon mustard
 
hot sauce to taste
 
salt and pepper (to taste)
 
few chopped figs or currants for a sweet note (optional)
Yields:
servings

Instructions

Combine rice, celery, onion, parsley and pepper in a salad bowl. Toast the pecans in a pan with the butter, don’t allow to burn. Add the parsley and toss for a minute before taking off the heat. Toss into the salad bowl. Whisk up the olive oil, vinegar, mustard, hot sauce and salt and pepper.