Print

Nutty Wild Rice & Arugala Salad

Ingredients

Scale

FOR THE DRESSING

  • 1/2 cup olive oil
  • 2 TBS red wine vinegar
  • 1 lemon – zest and juice
  • 1 orange -zest and juice
  • 4 tspn finely chopped shallot
  • Coarse salt and black pepper to taste

FOR THE SALAD

  • 2 cups wild rice
  • 4 cups water
  • 1 cup toasted pecans
  • 1/2 cup of Marcona almonds
  • 1 cup dried cranberries
  • 1 bag of arugula
  • Coarse salt and black pepper to taste
  • Good olive oil to serve

Instructions

Whisk all of the ingredients for the salad dressing together and set aside.

Soak the rice in cold water for 10 minutes to wash off the dirt. Strain off the water and add the rice to a small pot. Add the water and bring it to a boil. Cover with a lid and reduce heat to low.

Simmer undisturbed until the rice has absorbed most of the water and the grains have swollen (30-60 minutes) depending on the size of the rice kernels.

Drain off the water in a colander. Return the rice to the pot and cook on low heat till any excess water evaporates (1 minute).

Place the rice in a large bowl. Add the cranberries, pecans, Marcona almonds, and arugula. Pour in the dressing, toss well, and season to taste with additional salt and pepper to taste. Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing.

SERVES 6-8

Find it online: https://melissamayo.com/recipe/nutty-wild-rice-arugala-salad/