Arugula Wild Rice Salad
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.
Servings: 5 Servings
Calories: 263kcal
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
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Lose It! nutrition calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1cup | Calories: 263kcal | Carbohydrates: 30.6g | Protein: 6.1g | Fat: 13.9g | Saturated Fat: 2.9g | Cholesterol: 12.1mg | Sodium: 95.3mg | Fiber: 3g | Sugar: 12.1g
