California Wild Rice, Arugula, Grapefruit, Toasted Pecan Salad - OLDWAYS - Cultural Food Traditions
Refreshingly vibrant, this California Wild Rice, Arugula, Grapefruit, and Toasted Pecan Salad offers a burst of flavors in every bite. Perfect for a gluten-free, vegan, and vegetarian meal. Shop now!
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Cooking tools:
- Pot
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- Baking sheet
- Mixing bowl
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- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
- Tongs
- Airtight container
Ingredients
- 1 cup wild rice
- 8 cups water or stock
- 2 tsp. salt
- 1 cup pecan halves
- 1 Tbsp canola or rice bran oil
- 1 tsp. salt
- 2 cups grapefruit juice reduced to ¼ cup
- 1 Tbsp white wine vinegar
- ½ tsp. kosher salt
- 2 Tbsp diced shallots
- ½ cup canola oil or rice bran oil
- ¼ tsp. fresh ground black pepper
- 1 bag baby arugula
- 3 large grapefruit
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