WILD RICE SALAD
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
3 -6 people
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Calories
361 kcal
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Course
Side Dish
WILD RICE SALAD
Description
The WILD RICE SALAD recipe cooks wild rice by simmering it gently until tender but not overly soft, then draining and allowing it to steam dry and cool. Wild rice offers a nutty and toasted flavor distinct from common rice varieties. The salad combines the cooled rice with roughly chopped arugula, pomegranate seeds, sweet dried cranberries, toasted pecans, green onions, and crumbled soft feta cheese or goat cheese, providing a range of textures from juicy to crunchy and creamy.
A simple dressing made by shaking together white wine vinegar, extra virgin olive oil, minced garlic, sugar, salt, and black pepper is allowed to rest before tossing with the salad ingredients. The salad is gently mixed with most of the dressing and finished by garnishing with additional feta and pomegranate seeds for presentation. It is best served soon after assembling but holds well refrigerated for up to two days, making it suitable for preparing ahead.
Preparation tips include the method for removing pomegranate seeds by tapping halves with a wooden spoon, and recommendations for selecting soft Danish feta or goat cheese for ideal creaminess. The salad offers a balance of fresh, tart, sweet, nutty, and crisp elements, making it appealing as a nourishing side or light lunch.
Ingredients
- 150g (5oz / 1 cup) wild rice , uncooked (Note 1)
- 120g (4oz) arugula roughly chopped (~2 giant handfuls, baby
- 1 pomegranate , seeds only (see video, Note 2)
- 100g (3.5oz) feta cheese preferably soft Danish, crumbled (Note 3
- 3/4 cup dried cranberries (or similar)
- 3/4 cup pecans roughly chopped; toasted
- 1 cup green onions , sliced (or chopped red onion)
Dressing:
- 2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)
- 6 tbsp extra virgin olive oil
- 1/2 garlic minced, clove
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Wild Rice
- 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).
- Drain then leave to steam dry and cool.
- Salad
- Shake Dressing in a jar, set aside for 15 minutes+.
- 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.
- Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.
Notes
- Wild rice is a grain with a nutty, toasted flavor and may be sourced from specialty stores or health food sections.
- To remove pomegranate seeds, cut fruit in half and tap the inside with a wooden spoon over a bowl to release seeds efficiently.
- Soft Danish-style feta or goat cheese works best for creamy texture; regular feta can be used if crumbled finely.
- Cooking wild rice to 40-45 minutes achieves tender texture with some burst grains; shorter or longer cooking times adjust firmness.
- The salad can be made ahead by keeping ingredients separate and tossing just before serving; the dressing lasts up to 48 hours refrigerated but should be used promptly due to raw garlic content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-6 people
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 153g | |
| Calories | 361cal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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