WILD RICE SALAD | Recipe Cart
Wild rice salad with pomegranate seeds, crumbled feta, and toasted pecans—tender rice in a zesty olive oil dressing. Perfect in 60 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Mason jar
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 150g (5oz / 1 cup) wild rice (, uncooked (Note 1))
- 120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls))
- 1 pomegranate (, seeds only (see video, Note 2))
- 100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3))
- 3/4 cup dried cranberries ((or similar))
- 3/4 cup roughly chopped toasted pecans
- 1 cup green onions (, sliced (or chopped red onion))
- 2 tbsp white wine vinegar ((or cider vinegar, or other clear-ish vinegar))
- 6 tbsp extra virgin olive oil
- 1/2 garlic clove (, minced)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
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