Wild Rice Sweet Jewelled Salad2017-09-19
- Servings : 6 as a side dish
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
Ina Garten has a wild rice dish that I make all the time for parties. I wanted to take her basic idea but turn it into a dish for Rosh Hashana. Apples and honey are typically used to welcome in a sweet new year. We also added in pomegranate seeds which you will also find on a lot of holiday tables and gives this salad a fun burst of flavour in every bite.
The way I like to peel a pomegranate is so made a slit in the skin but not through the seeds from side to side so that there are four sections and with your hands peel each section back. This will prevent the juice from the seeds from squirting out on everything. You can either hold each quarter over a bowl and tap the back with a wooden spoon or use your hands to loosen the seeds.
This salad can be eaten hot or cold and can even be made the night before because the wild rice will retain its crunch.
- 1 cup wild rice
- 2.5 cups chicken stock or water
- 1 Tbsp butter
- Salt and pepper to taste
- ½ cup pomegranate seeds plus more for sprinkling on top as garnish (approx. 1 small pomegranate)
- ½ cup chopped peeled apple (use any apple you like eating) (1 small apple)
- ½ cup chopped green onion plus more for sprinkling on top as garnish (4 green onions)
- ½ cup chopped pecans, toasted
- 2 Tbsp olive oil
- 2 Tbsp honey
- 3 Tbsp lemon
- 1 Tbsp fresh soft herbs (I used basil and parsley)
Place rice, chicken stock and butter in a small pot and bring to a boil, lower to a simmer and cover. Cook until the grains of rice have started to burst open, about 45 minutes.
Drain the rice and place into a large mixing bowl.
Add in the pomegranate seeds, apple green onions and pecans and toss to mix well. Tip: Toss the apples in lemon juice to prevent them from browning in the salad.
Place all ingredients for the dressing in a small bowl and whisk together.
Pour over rice and mix well. Taste for seasoning and add salt and pepper if necessary.