Wild Rice Salad
I love wild rice and hadn’t had it for some time. I came up with this recipe as I realized I had some pomegranates that needed to be used, and my idea for a hot rice dish turned into a cold one. This is super easy if you make the rice in a rice cooker. Since it has a vinaigrette on it, it will last up to 3 days in the fridge.
1 cup wild rice
3 cups water
1/2 teaspoon sea salt
1 bay leaf
pinch dried thyme
1 pomegranate
1/2 red onion
For the dressing:
1 small garlic clove
3 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
1 Tablespoon cloudy honey
1 teaspoon Dijon mustard
juice of 1/2 lemon
Method
Cook with wild rice, with bay leaf, salt and thyme and 3 cups of water - either using a rice cooker or stovetop.
Deseed a pomegranate and set aside seeds.
Finely dice the red onion.
Meanwhile, prepare the salad dressing. Mince the garlic and place all the ingredients in a small bowl and whisk together.
Allow the rice to cool. Then mix in pomegranate seeds, red onion and salad dressing. Eat right away or refrigerate up to 3 days.