12974_7720_mejpg
Recipes // Salads // Wild Rice Salad With Pomegranate And Pecans

Wild Rice Salad With Pomegranate And Pecans

cropped_17362_13458jpg

By Chef Pamela Morgan

Serves 6-8 people

Ingredients:

  • 3 cups chicken or vegetable broth
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons molasses
  • 2 cups wild rice
  • ½ pound pomegranate seeds (from 2 pomegranates)
  • 1 cup pecan halves
  • ½ cup golden raisins
  • ½ cup sliced scallions
  • 5 tablespoons cold-pressed extra-virgin olive oil
  • 5 tablespoons balsamic vinegar
  • 4 teaspoons orange zest
  • Salt
  • Freshly ground black pepper

Directions:

  1. To a medium saucepan, add chicken stock, soy sauce, molasses, wild rice, and a dash of salt. Bring to a boil, then reduce to a simmer and cover for about 30-40 minutes, until tender. Drain if any liquid remains and set aside.
  2. Toss rice with pomegranate seeds, pecans, raisins, and scallions.
  3. In a small bowl, whisk together vinegar, orange zest, and olive oil. Pour over salad and toss to evenly distribute. Season with salt and pepper.
  4. Serve warm, room temperature, or even chilled.
     
Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations