Cherry & Pomegranate Wild Rice Salad

October 24, 2016

Ingredients

• 2 cups Wild Rice Blend
• Chicken Stock
• 3 Tbsp Sicilian Lemon Olive Oil
• 1 Onion finely diced
• 2 Tbsp Sugar & Spice Dipper
• 6 ounces Frozen Dark Sweet Cherries
• 1/2 cup Vanilla Pomegranate Balsamic Vinegar
• 1 Tbsp Thai Ginger Sea Salt
• 3 stalks Celery diced small
• 1/2 cup Pomegranate Seeds
• 1/2 cup Pecans toasted

Instructions

• In a large stockpot, cook the rice according to package directions using chicken stock instead of water
• Meanwhile, in large sauté pan heat Sicilian Lemon olive oil over medium heat. Add the onion and cook until tender and translucent, about 5 minutes. Stir in sugar & spice dipper, cherries, vanilla pomegranate balsamic vinegar, and Thai Ginger salt. Allow to cook and reduce slightly, about 5 minutes. Taste and season with more ginger salt as necessary.
• Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!