Cherry & Pomegranate Wild Rice Salad
Trying to find a way to spice up your white rice? Try this Cherry & Pomegranate Wild Rice Salad! This interesting pair of flavors will leave a party in your mouth!
2 cups Wild Rice Blend
3 Tbsp Sicilian Lemon Olive Oil
1 Onion finely diced
6 ounces Frozen Dark Sweet Cherries
1/2 cup Vine-Ripened Raspberry Balsamic
1 Tbsp Thai Ginger Sea Salt
3 stalks Celery diced small
1/2 cup Pomegranate Seeds
1/2 cup Pecans toasted
In a large stockpot, cook the rice according to package directions using chicken stock instead of water
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.
Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!