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NUTTY WILD RICE & ARUGALA SALAD

NUTTY WILD RICE & ARUGALA SALAD

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DELICIOUS

Description

I have been looking for a way to incorporate good carbohydrates in my diet during the hot summer months. Enter WILD RICE…. It is high in protein and B vitamins and has a fantastic chewy texture and nutty flavor. It’s actually part of the grass family.

This salad has a bright citrusy dressing made with lemons and oranges. I’ve also added a ton of nuts for a protein packed crunchy punch. And the mustardy arugula and chewy cranberries just brings it all together.

Every bite is simply scrumptious and oh so good for you. Add feta or goat cheese to it if you love dairy like I do. Enjoy

xxx Chef MM

NUTTY WILD RICE & ARUGULA SALAD






US (Imperial)


Print Ingredients

FOR THE DRESSING
3 TBS olive oil
1/4 cup red wine vinegar
1 lemon - zest and juice
1 orange -zest and juice of
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 rise in cold water for 10 minutes to wash off dirt. Strain off water and add the rice to a small pot. Add the water and bring 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





EU (Metric)


Print Ingredients

FOR THE DRESSING
3 TBS olive oil
1/4 cup red wine vinegar
1 lemon - zest and juice
1 orange -zest and juice of
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 rise in cold water for 10 minutes to wash off dirt. Strain off water and add the rice to a small pot. Add the water and bring 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




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