Prep 10 mins
Cook 1 hr 15 mins
So many flavors! And did you know that wild rice isn't actually a rice at all? It's actually a seed high in protein, amino acid and dietary fiber, and low in fat.
- 1 cup wild rice
- 2⁄3 cup orange juice
- 1⁄2 cup dried cherries
- 2 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh gingerroot, minced
- 2 teaspoons garlic, minced & mashed into paste
- 3 tablespoons toasted sesame oil
- 2 cups cooked chicken, cubed
- 3 scallions
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- spinach leaves
- 1 tablespoon toasted sesame seeds
- Rinse rice and combine with 1 teaspoon salt and 4 cups of water in a saucepan. Bring to simmer, cover, and cook over medium-low flame 40-45 minutes until rice is tender but not fully cooked.
- Combine orange juice, dried cherries, vinegar, mustard, ginger root and garlic in a large bowl. Whisk in sesame oil a little at a time.
- Drain rice, return to pot, and place over medium heat. Stir while remaining moisture is absorbed.
- Add rice and chicken to cherry mix & toss. Let stand at room temperature, tossing occasionally, 30-60 minutes before serving.
- Cut scallions & stir into salad. Season with salt and pepper.
- Arrange spinach leaves in pattern on individual places. Pile wild rice salad in center of each plate and garnish with toasted sesame seeds.
I made this salad for my daughter after she had a baby. When I went to buy the wild rice, I was shocked at how expensive it was, but I found it to be more reasonable at the health food store. I really liked it and so did my daughter. There was plenty to have it the next day.
I have made this salad on a Sunday night for my husband and I to take to lunch for the week. Great blend of flavors! People always ask for the recipe when they see me eating it. I sometimes add extra veggies like red peppers, carrots, fennel, zuchinni.