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.
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.
4 servings