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.
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 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.
Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!