Wild Rice Salad

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 cup uncooked wild rice
• 2-3 cups arugula ((rocket))
• ½ red onion (thinly sliced)
• 1 cup pomegranate seeds/arils
• 1 red apple (diced)
• ½ cup dried cranberries
• ½ cup toasted pecans (or sliced almonds)
• ½ cup crumbled feta cheese (or goat cheese or gorgonzola cheese)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic ( pressed or very finely minced)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Method

1. To cook the rice: In a saucepan bring 4-6 cups of water to a boil, add ½ teaspoon of salt and 1 cup of wild rice. Cover with a lid and reduce to a simmer, lower the heat to the lowest setting possible and cook for 30 minutes. The rice is done when some of the grains will burst, you want it to be tender but not overly tender so I always check by fishing out a couple of grains and tasting them. Drain in a colander, and place in a bowl to cool.
2. Make the dressing: In a bowl or a small jar combine the olive oil with balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified and creamy.
3. Make the Salad: To a large bowl, add the cooked rice, arugula, onion, pomegranate seeds, apple, cranberries and pecan. If serving right away, add the dressing and toss gently to combine. Top with crumbled feta and serve.