Wild Rice Salad
Ingredients:
3/4 cup wild rice
2 cups water
1/2 tsp. salt, plus more, to taste
2 large celery stalk, chopped
2 tangerines, peeled, sectioned and halved
Freshly ground pepper, to taste
1/2 cup pomegranate seeds
1 bunch cilantro
For the dressing:
1/4 cup fresh orange juice
1 tsp. zest of an orange
1/2 tsp. salt
1 Tbsp. oil (I feed sunflower oil to the Yum Yum Yogi)
1 tsp. sesame oil
1 tsp. Thai chili (Sambal Oelek) paste (optional)
2 tsp. fresh grated ginger
1 Tbsp. Rice Vinegar
1/3 sliced almonds
Directions:
- Cook the rice
- Steam rice in rice cooker with water and salt. This will take about 40 minutes. Drain and place in a bowl.
- Chop celery, section and half tangerines, chop fresh cilantro included stems. De seed pomegranate.
- Salad dressing. Heat about a tablespoon sunflower oil and 1 tsp. sesame oil in a small pan, add ginger and toast it a little bit, add sliced almonds and toast for a minute. Add this mixture to ΒΌ cup tangerine juice, chili paste, rice vinegar and salt.
- Toss wild rice, celery, almonds, tangerines, cilantro, and pomegranate seeds in a bowl. Add the dressing and combine thoroughly. Season with salt and pepper.
to view video of how to make this here Serves 6.
