Arugula and Wild Rice Salad
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Wild Rice: 1 cup wild rice, rinsed
- Almonds: 1/2 cup sliced almonds
- Arugula: 5 ounces arugula (about 5 packed cups)
- Basil: 1/2 cup coarsely chopped fresh basil (from one ⅔ ounce container)
- Dried Tart Cherries: 1/2 cup dried tart cherries or cranberries, chopped
- Lemon Juice: 2 tablespoons lemon juice (from 1 medium lemon), to taste
- Garlic: 1 medium clove garlic, pressed or minced
- Sea Salt: 1/4 teaspoon fine sea salt, to taste
- Black Pepper: Freshly ground black pepper, to taste
To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
Visual cue
until the rice is pleasantly tender but still offers a light resistance to the bite.
Step help
Watch for
for 40 minutes
until the rice is pleasantly tender but still offers a light resistance to the bite.
Keep in mind
Source holding instruction
To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
Source
Arugula and Wild Rice Salad with Zippy Lemon Dressing
Arugula and Wild Rice Salad with Zippy Lemon Dressing
References
This step uses
- 1 cup wild rice, rinsed
Full ingredient reference
- 1 cup wild rice, rinsed
rinsed
- 1/2 cup sliced almonds
- 1 teaspoon olive oil
- 5 ounces arugula (about 5 packed cups)
- 1/2 cup coarsely chopped fresh basil (from one ⅔ ounce container)
- 1/2 cup dried tart cherries or cranberries, chopped
chopped
- 1/2 cup crumbled feta or goat cheese (about 2 ounces)
- 1/4 cup olive oil
- 2 tablespoons lemon juice (from 1 medium lemon), to taste
to taste
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 medium clove garlic, pressed or minced
pressed or minced
- 1/4 teaspoon fine sea salt, to taste
to taste
- Freshly ground black pepper, to taste
to taste