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CHERRY & POMEGRANATE WILD RICE SALAD

October 12, 2020

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.
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Prep Time:  10 minutes - Cook Time:  60 minutes - Total Time:  70 minutes
Yield: 12 servings
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Ingredients:

- 2 cups Wild Rice Blend
- Chicken Stock
- 1 Onion, finely diced
- 6 ounces Frozen Dark, Sweet Cherries
- 1 Tbsp Sea Salt (Thai Ginger or Vanilla Bean)
- 3 stalks Celery, diced small
- 1/2 cup Pomegranate Seeds
- 1/2 cup Pecans, toasted
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Instructions:
  1. In a large stockpot, cook the rice according to package directions using chicken stock instead of water.
  2. 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 sugar shaker, cherries, Rosé Vinegar, and Thai Ginger Sea Salt. Allow to cook and reduce slightly, about 5 minutes. Taste and season with more salt as necessary.
  3. 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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