This arugula wild rice salad is my solution to "bring a side dish". There's something about the combo of chewy wild rice, peppery arugula and goat cheese that just works.
I make this arugula wild rice salad recipe all fall and it never gets old. Every time I taste it, I'm reminded how much I love the texture of wild rice. It has a wonderful tender, chewy texture that adds a really unique element to a leafy salad.
Add sweet-tart dried cherries, toasted pecans and soft goat cheese, and toss it with a simple apple cider vinegar dressing. Throw this together for a weeknight meal or include it in your holiday feast. It works either way.
My best recipe tips
- Give yourself enough time to cook the wild rice. It takes longer than long-grain white rice. NOTE: This recipe uses wild rice, not a wild rice blend. Cooking times are different.
- If making this ahead of time, store the arugula separately until ready to serve. It will wilt if it sits in the dressing too long.
- Toast the pecans in a dry skillet set over medium heat. Watch them carefully because they tend to burn the minute you turn your back!
What is wild rice?
Despite the name, wild rice isn't actually rice. It's the seed of an aquatic grass that's grown in the Great Lakes region of Canada and the United States (northern Minnesota).
How to cook wild rice
This is my preferred method of cooking wild rice.
- First, be sure to **rinse the rice well** in a fine mesh sieve. This gets rid of excess starch and stops the cooked rice from becoming sticky.
- Cook it like pasta. I like this method because eliminates the guesswork on the ratio of rice and water. Add the rice to a pot of boiling water, then cook at a gentle boil until tender with a bit of a bite, stirring frequently to stop any grains from sticking to the bottom of the pot. On my stovetop, it took about 35 minutes to cook the wild rice, but it could take up to 55 minutes depending on the brand you use.
How to make arugula wild rice salad
- Cook the rice: Using the method outlined above (or in the recipe card below), cook the wild rice. Drain into a colander and gently rinse with cold water.
- Make the dressing: I typically make a full batch of apple cider vinegar dressing and keep the extra on hand to dress salads throughout the week. For this salad, you need about 3 tablespoons of dressing.
- Mix it up! In a large serving bowl, combine the arugula, cooked wild rice, goat cheese, toasted pecans and dried cherries. Toss with the dressing.
Storage
Like most leafy salads, this dish is best when eaten right after dressing it. If you prefer a make-ahead option, combine all of the ingredients except for the arugula and dressing. Store in the refrigerator in an airtight container. Before serving, toss with the arugula and dressing.
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Arugula Wild Rice Salad
Ingredients
- ½ cup wild rice not a wild rice blend
- 4 cups (lightly packed) arugula
- 2 green onions thinly sliced
- ½ cup raw pecans toasted in a dry skillet
- ½ cup dried cherries
- 2 ounces soft goat cheese (chèvre) crumbled
- 3 tablespoons apple cider vinegar dressing or more/less to taste
Instructions
- In a fine mesh sieve, rinse the rice well to get rid of excess starch. This stops the rice from becoming sticky and clumping together.
- Bring a large saucepan of water to a boil. Add the rinsed wild rice. Cook, uncovered, at a gentle boil. Stir occasionally to stop any grains from sticking to the bottom of the saucepan. On my stovetop, it took about 35 minutes to cook the wild rice, but it could take up to 55 minutes depending on the brand you use. The rice should be tender with a bit of a bite.
- Drain the rice into a colander and gently rinse with cold water. Shake gently to drain.
- In a serving bowl, combine the arugula, cooked wild rice, green onions, toasted pecans, dried cherries and goat cheese. Toss with the dressing. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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