Basmati & Wild Rice Summer Salad

11 Jun
Basmati & Wild Rice Summer Salad

Basmati & Wild Rice Summer Salad

Yep, summer is definitely here. Time for picnics, cookouts, get togethers, block parties, pot lucks, beach & pool parties, the list goes on. What I have for you today is perfect for this time of year. It`s cool, crunchy, refreshing & just plain delicious! This simple man`s plan to healthier eating today is Basmati & Wild Rice Summer Salad. This is a make ahead dish (It`s better the next day) that serves as a perfect lunch or lite dinner on it`s own but is also an awesome side dish to accompany any BBQ or other outing. (This would be perfect with my Quick Lemon Rosemary Grilled Pork Chops or Chinese Five Spice Grill Smoked Chicken .) Serve chilled or at room temperature a slightly sweet orange vinaigrette, spicy arugula, crisp celery, juicy grapes, crunchy pecans & salty feta contrast & compliment each other making it an outstanding warm weather choice. You`re going to love it!Wild Rice Salad21Here`s what you`ll need for your Basmati & Wild Rice Summer Salad:
Serves 8-10 as a side dish
Basmati & Wild Rice Blend- 2 cups
Chicken Stock, Vegetable Stock or Water- 4 cups
Celery- 4 stalks sliced
Green Onion- 1/4 cup thinly sliced
Red or Green Seedless Grapes- 1 cup
Pecans- 1 cup chopped & toasted
Arugula- 2 cups
Feta cheese- 4oz crumbled
Orange Juice- 1/2 cup
Garlic- 2 cloves peeled
Honey- 1 Tablespoon
Salt- 1 teaspoon
Sherry Vinegar- 1/4 cup
Olive Oil- 1/4 cup

The starting line up.Cook the rice mix with the chicken stock (or vegetable stock or water) as per the directions. Remove from heat & chill thoroughly.Make your dressing. This`s super simple thanks to your blender.Add the orange juice, garlic, salt & vinegar to a blender cup. Start it spinning & slowly add in the olive oil to emulsify. Stir into the rice to combine well.While the rice is cooking or cooling give the pecans a rough chop & get them toasted.Heat a dry skillet over medium heat & add the nuts. Cook 4-5 minutes stirring occasionally until toasty & brown. Remove from heat to cool.Slice the celery & green onions, stem the grapes.Add the ingredients to your cooled rice. Stir in the celery, pecans, green onions & grapes.In goes the feta.And the arugula.Mix well to combine.If you can, refrigerate for at least an hour but overnight`s better to let all those flavors meld.Serve your Basmati & Wild Rice Summer Salad!Enjoy!!

Basmati & Wild Rice Summer Salad

Basmati & Wild Rice Summer Salad

Basmati & Wild Rice Summer Salad

Ingredients

  • Serves 8-10 as a side dish
  • Basmati & Wild Rice Blend- 2 cups
  • Chicken Stock, Vegetable Stock or Water- 4 cups
  • Celery- 4 stalks sliced
  • Green Onion- 1/4 cup thinly sliced
  • Red or Green Seedless Grapes- 1 cup
  • Pecans- 1 cup chopped & toasted
  • Arugula- 2 cups
  • Feta cheese- 4oz crumbled
  • Orange Juice- 1/2 cup
  • Garlic- 1 clove peeled
  • Honey- 1 Tablespoon
  • Salt- 1 teaspoon
  • Sherry Vinegar- 1/4 cup
  • Olive Oil- 1/4 cup

Instructions

  1. Cook the rice mix with the chicken stock (or vegetable stock or water) as per the directions. Remove from heat & allow to cool.
  2. Make the Dressing
  3. Add the orange juice, garlic, salt & vinegar to a blender cup. Start it spinning & slowly add in the olive oil to emulsify.
  4. For the Salad
  5. Stir the dressing into the rice to combine well.
  6. While the rice is cooking or cooling give the pecans a rough chop & get them toasted.
  7. Heat a dry skillet over medium heat & add the nuts. Cook 4-5 minutes stirring occasionally until toasty & brown. Remove from heat to cool.
  8. Slice the celery & green onions, stem the grapes.
  9. Add the ingredients to your cooled rice. Stir in the celery, pecans, green onions & grapes.
  10. Add in the feta & arugula.
  11. Mix well to combine.
  12. If you can, refrigerate for at least an hour but overnight`s better to let all those flavors meld.
  13. Serve your Basmati & Wild Rice Summer Salad!
  14. Enjoy!!
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