Cherry & Pomegranate Wild Rice Salad
Cherry & Pomegranate Wild Rice Salad
Rated 5.0 stars by 1 users
Category
Sides
Author:
Olivelle
Servings
12
Prep Time
10 minutes
Cook Time
60 minutes
Add color to your next wild rice salad with this fruit filled version that includes a beautiful lemon pomegranate dressing laced with vanilla and cinnamon. A great side dish for summer or fall, especially during holiday festivities alongside turkey.
Ingredients
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2 cups Wild Rice Blend
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Chicken Stock
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3 Tbsp Sicilian Lemon Infused Olive Oil
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1 Onion, finely diced
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2 Tbsp Apple Chai Sugar Shaker
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6 ounces Frozen Dark, Sweet Cherries
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½ cup Prosecco Wine Vinegar
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1 Tbsp Vanilla Bean Sea Salt
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3 Stalks Celery, diced small
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½ cup Pomegranate Seeds
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½ cup Pecans, toasted
Directions
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 Apple Chai Sugar Shaker, cherries, Prosecco Vinegar, and Vanilla Bean 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!