Wild Rice Salad


This ravishing Wild Rice Serving of mixed greens is a festival of lively hues and surfaces! Made with wild rice, pomegranate, walnuts, rocket/arugula, green onions, dried cranberries, and feta, dressed with a basic vinaigrette to let the plate of mixed greens flavors sparkle. An extraordinary occasion and Christmas plate of mixed greens – or for end of the week informal breakfast to intrigue!


150 g/5 oz/1 cup wild rice (Note 1)

120g/4 oz child rocket/arugula, generally hacked (~2 monster bunches)

1 pomegranate, seeds just (see video, Note 2)

100g/3.5 oz feta, ideally delicate Danish, disintegrated (Note 3)

¾ cup dried cranberries (or comparative)

3/4 cup generally slashed toasted walnuts

1 cup green onions, cut (or slashed red onion)


2 tbsp white wine vinegar (or juice vinegar, or other clear-ish vinegar)

6 tbsp additional virgin olive oil

½ garlic clove, minced

1 tsp sugar

½ tsp salt

¼ tsp dark pepper



Bubble 1 liter/quart+ of water in an enormous pan (no should be accurate). Include rice, lower heat so it’s stewing tenderly. Spread at that point cook for 40 minutes (Note 4), or until rice is delicate however not very delicate (some will blast).

The channel at that point leaves to steam dry and cool.

A plate of mixed greens

Shake Dressing in a container, put in a safe spot for 15 minutes+.

Spot rocket, rice, cranberries, walnuts and green onions in a bowl. Include a portion of the feta and pomegranate. Pour over the greater part of the Dressing, hurl delicately.

Move into a serving bowl, top with remaining feta and pomegranate. Serve right away.

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