Cherry & Pomegranate Wild Rice Salad
Cherry & Pomegranate Wild Rice Salad
Olivelle
12
10 minutes
60 minutes
Sides
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
- 2 cups Wild Rice Blend
- Chicken Stock
- 3 Tbsp Sicilian Lemon Infused Olive Oil
- 1 Onion, finely diced
- 2 Tbsp Apple Chai Sugar Shaker
- 6 ounces Frozen Dark, Sweet Cherries
- ½ cup Prosecco Wine Vinegar
- 1 Tbsp Vanilla Bean Sea Salt
- 3 Stalks Celery, diced small
- ½ cup Pomegranate Seeds
- 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!
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