Cherry & Pomegranate Wild Rice Salad


2 cups Wild Rice Blend

Chicken Stock

3 Tbsp Sicilian Lemon Olive Oil

1 Onion finely diced

2 Tbsp Sugar & Spice Dipper

6 ounces Frozen Dark Sweet Cherries

1/2 cup Vanilla Pomegranate Balsamic Vinegar

1 Tbsp Thai Ginger Sea Salt

3 stalks Celery diced small

1/2 cup Pomegranate Seeds

1/2 cup Pecans toasted


  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 & Spice dipper, cherries, vanilla pomegranate balsamic vinegar, and Thai Ginger salt. Allow to cook and reduce slightly, about 5 minutes. Taste and season with more ginger 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!