Main Dishescookieandkate5.0
Arugula and Wild Rice Salad
This wild rice salad includes arugula, dried cherries, toasted almonds and feta, tossed in a zippy lemon dressing! It's gluten free, filling and delicious. Recipe yields 4 medium salads, or 8 small side servings.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for ⏱️ 40 minutes to ⏱️ 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for ⏱️ 10 minutes, then remove the lid and let the rice cool.
wild rice, rinsed1 cup
2
To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they’re turning lightly golden and fragrant, about 4 to ⏱️ 5 minutes, stirring frequently. Set aside to cool.
olive oil1 teaspoon¼ cup olive oil
3
In a small bowl, whisk together the dressing ingredients until blended.
4
To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well, and season to taste with additional salt (I usually add another pinch or two) and pepper. If the salad needs more fresh, bright flavor, add up to 1 tablespoon more lemon juice.
arugula (about 5 packed cups)5 ounceslemon juice (from 1 medium lemon), to taste2 tablespoons
5
Set the salad aside for ⏱️ 10 minutes before serving, to give the rice time to soak up some of the dressing. This salad keeps well in the refrigerator, covered, for two to three days. You might need to wake up leftovers with an extra drizzle of olive oil and squeeze of lemon (the rice absorbs the dressing over time).
olive oil1 teaspoon¼ cup olive oil
Nutrition Facts
calories
490 calories
fat Content
26.3 g
serving Size
1 medium salad
fiber Content
7.2 g
sugar Content
17.9 g
sodium Content
337.1 mg
protein Content
13.3 g
trans Fat Content
0 g
cholesterol Content
11 mg
carbohydrate Content
54.8 g
saturated Fat Content
4.7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...