WILD RICE SALAD

Name: WILD RICE SALAD
Ingredients: 150g (5oz / 1 cup) wild rice (, uncooked (Note 1); 120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls); 1 pomegranate (, seeds only (see video, Note 2); 100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3); 3/4 cup dried cranberries (or similar); 3/4 cup roughly chopped toasted pecans; 1 cup green onions (, sliced (or chopped red onion); 2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar); 6 tbsp extra virgin olive oil; 1/2 garlic clove (, minced); 1 tsp sugar; 1/2 tsp salt; 1/2 tsp black pepper

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Total Time

1 hour

Prep Time

10 minutes

Cook Time

50 minutes

Rating

(54)

Ingredients

3 servings

150g (5oz / 1 cup) wild rice (, uncooked (Note 1)
120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls)
1 pomegranate (, seeds only (see video, Note 2)
100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3)
3/4 cup dried cranberries (or similar)
3/4 cup roughly chopped toasted pecans
1 cup green onions (, sliced (or chopped red onion)
2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)
6 tbsp extra virgin olive oil
1/2 garlic clove (, minced)
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

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Preparation

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Step 1

Wild Rice

Step 2

Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it’s simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).

Step 3

Drain then leave to steam dry and cool.

Step 4

Salad

Step 5

Shake Dressing in a jar, set aside for 15 minutes+.

Step 6

Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.