Wild Rice Salad with Cherries & Pecans
Wild Rice Salad with Cherries & Pecans
Serves 6
- 2 cup wild rice, rinsed
- 4 cups chicken broth or vegetable broth
- 1-2 cups water
- 1 tsp. s.a.l.t. sisters Pink Himalayan Mineral Salt
- 1 tbsp. orange zest (I like Cara Cara Oranges)
- 1/2 cup orange segments with juice
- 1 cup dried cherries
- 1 cup celery stalks, diced
- 1 cup green onions, chopped
- 1 cup feta cheese, crumbled
- 1 Honey Crisp apple, chopped
- 1 ½ cup Pecans, chopped and toasted
- ½ cup Italian Parsley, chopped
Dressing
- 1/3 cup olive oil
- ¾ - 1 cup Blood Orange White Balsamic
- ½ tsp. Dijon mustard
- 1 tbsp. s.a.l.t. sisters Orange Ginger Garlic Infused Salt
Directions:
In a pint jar with lid or a small bowl add, olive oil, balsamic, Dijon and Orange Ginger Garlic Infused salt. Seal tightly and shake for 1 minute or whisk briskly.
In a medium pot, combine the rice, Pink Himalayan Mineral Salt, broth and 1 cup of water. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open, about 50 to 60 minutes. Check rice during cooking time and add additional water if needed. Strain rice to drain any excess water, let cool.
In a large bowl, add cooked rice, orange zest, orange segments with juice, dried cherries, celery, green onions, feta cheese, apple, pecans and parsley. Stir in salad dressing; let set for 15 minutes and refrigerate or serve at room temperature.
