A hearty wild rice salad with pomegranate seeds, shallots, rocket leaves, cranberries and feta. The orange vinaigrette dressing gives this dish an extra boost of natually sweet and tangy flavour.
A hearty wild rice salad with pomegranate seeds, shallots, rocket leaves, cranberries and feta. The orange vinaigrette dressing gives this dish an extra boost of natually sweet and tangy flavour.
Yields4 Servings Prep Time5 minsCook Time45 minsTotal Time50 mins
1 tbsp butter 1 & 1/4 cup wild rice 650 ml vegetable stock ½ cup dried cranberries 2 cups baby rocket leaves 1 pomegranate 2 shallots, medium 150 g feta 1 bunch fresh parsleyFor the Dressing juice of one orange 1 tbsp olive oil 2 tbsp apple cider vinegar 2 tsp honey pinch of cinnamon
11. Place the butter in a large pan over medium heat. Rinse the rice and add to the pan, cook a few seconds on low heat, stirring to coat. Pour in the veggie stock and bring to a boil. Lower the heat to a simmer, add in the cranberries and cover, cook for 40-45 to minutes or until the rice is tender.
2. While the rice is cooking, whisk together the dressing ingredients in a small bowl.
3. Once the rice is done transfer to a large bowl with the rocket leaves, chopped shallots, parsley, crumbled feta and pomegranate seeds. Pour the dressing over the salad and serve.
1. Place the butter in a large pan over medium heat. Rinse the rice and add to the pan, cook a few seconds on low heat, stirring to coat. Pour in the veggie stock and bring to a boil. Lower the heat to a simmer, add in the cranberries and cover, cook for 40-45 to minutes or until the rice is tender.
2. While the rice is cooking, whisk together the dressing ingredients in a small bowl.
3. Once the rice is done transfer to a large bowl with the rocket leaves, chopped shallots, parsley, crumbled feta and pomegranate seeds. Pour the dressing over the salad and serve.
Ingredients
Directions
1. Place the butter in a large pan over medium heat. Rinse the rice and add to the pan, cook a few seconds on low heat, stirring to coat. Pour in the veggie stock and bring to a boil. Lower the heat to a simmer, add in the cranberries and cover, cook for 40-45 to minutes or until the rice is tender.
2. While the rice is cooking, whisk together the dressing ingredients in a small bowl.
3. Once the rice is done transfer to a large bowl with the rocket leaves, chopped shallots, parsley, crumbled feta and pomegranate seeds. Pour the dressing over the salad and serve.