Add color to your next wild rice salad with this fruit filled version that includes a beautiful lemon raspberry dressing laced with vanilla and cinnamon. A great side dish for summer or fall, especially during holiday festivities alongside turkey.
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Prep Time: 10 minutes – Cook Time: 60 minutes – Total Time: 70 minutes
Yield: 8 servings
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Ingredients:
– 2 cups Wild Rice Blend
– Chicken Stock
– 3 Tbsp Sicilian Lemon Olive Oil
– 1 Onion, finely diced
– 2 Tbsp Cinnamon Vanilla Sugar Shaker
– 6 ounces Frozen Dark, Sweet Cherries
– 1/2 cup Vine-Ripened Raspberry Balsamic
– 1 Tbsp Sea Salt (Thai Ginger or Vanilla Bean)
– 3 stalks Celery, diced small
– 1/2 cup Pomegranate Seeds
– 1/2 cup Pecans, toasted
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Instructions:
- In a large stockpot, cook the rice according to package directions using chicken stock instead of water.
- Meanwhile, in large sauté pan heat Sicilian Lemon Olive Oil over medium heat. Add the onion and cook until tender and translucent, about 5 minutes. Stir in Cinnamon Vanilla Sugar, cherries, Vine-Ripened Raspberry Balsamic, and Thai Ginger Sea Salt. Allow to cook and reduce slightly, about 5 minutes. Taste and season with more salt as necessary.
- Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!
