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.
Servings: 12
Prep Time: 10 mins
Cook Time: 60 mins
Ingredients:
Directions:
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In a large stockpot, cook the rice according to package directions using chicken stock instead of water.
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Meanwhile, in a 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 a sugar shaker, cherries, Barrel Aged Vinegar, and Vanilla Bean Sea Salt. Allow to cook and reduce slightly, about 5 minutes. Taste and season with more salt as necessary.
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Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!
