Cherry & Pomegranate Wild Rice Salad
Cherry & Pomegranate Wild Rice Salad
Brie Thompson
12
10 minutes
60 minutes
Sides
Colorful and a little unexpected, this wild rice salad is the side dish that gets noticed. Sweet cherries and juicy pomegranate seeds meet a warm dressing of Sicilian Lemon Infused Olive Oil, Apple Chai Sugar Shaker, Prosecco Italian White Wine Vinegar, and a touch of Vanilla Bean Infused Sea Salt. Toasted pecans bring the crunch, so every bite is sweet, tangy, and just a little cozy. Bring it to your next potluck and watch the bowl empty.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 2 cups Wild Rice Blend
- Chicken Stock (*see notes for vegan option)
- 3 Tbsp Sicilian Lemon Infused Olive Oil
- 1 Onion, finely diced
- 2 Tbsp Apple Chai Sugar Shaker
- 6 oz Frozen Dark Sweet Cherries
- ½ cup Prosecco Italian White Wine Vinegar
- 1 Tbsp Vanilla Bean Infused Sea Salt
- 3 Stalks Celery, diced small
- ½ cup Pomegranate Seeds
- ½ cup Pecans, toasted
Directions
Cook the wild rice blend in a large stockpot according to package directions, using chicken stock instead of water.
Meanwhile, heat Sicilian Lemon Infused Olive Oil in a large sauté pan over medium heat. Add the onion and cook until tender and translucent, about 5 minutes. Stir in Apple Chai Sugar Shaker, cherries, Prosecco Italian White Wine Vinegar, and Vanilla Bean Infused Sea Salt. Cook until slightly reduced, about 5 minutes. Taste and season with more Vanilla Bean Infused Sea Salt, if needed.
Toss the cooked rice with the celery and dressing. Arrange on a serving platter. Top with the pomegranate seeds and pecans. Serve immediately.