cherry and pomegranate wild rice salad served on a white serving platter with a spoon and garnished with parsley

Cherry & Pomegranate Wild Rice Salad

Name: Cherry & Pomegranate Wild Rice Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 cups Wild Rice Blend; Chicken Stock; 3 Tbsp Sicilian Lemon Infused Olive Oil; 1 Onion, finely diced; 2 Tbsp Apple Chai Sugar Shaker; 6 ounces Frozen Dark, Sweet Cherries; ½ cup Prosecco Wine Vinegar; 1 Tbsp Vanilla Bean Sea Salt; 3 Stalks Celery, diced small; ½ cup Pomegranate Seeds; ½ cup Pecans, toasted

Rated 5.0 stars by 1 users

Author:

Olivelle

Servings

Prep Time

10 minutes

Cook Time

60 minutes

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.

Ingredients

2 cups Wild Rice Blend
Chicken Stock
3 Tbsp Sicilian Lemon Infused Olive Oil
1 Onion, finely diced
2 Tbsp Apple Chai Sugar Shaker
6 ounces Frozen Dark, Sweet Cherries
½ cup Prosecco Wine Vinegar
1 Tbsp Vanilla Bean Sea Salt
3 Stalks Celery, diced small
½ cup Pomegranate Seeds
½ cup Pecans, toasted

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Directions

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 Apple Chai Sugar Shaker, cherries, Prosecco Vinegar, and Vanilla Bean 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!

1940 W. Main Street, Bozeman MT 59718

Cherry & Pomegranate Wild Rice Salad