Wild Rice, Mint and Pomegranate Salad
Click for larger view
This delicious salad makes an excellent side or a vegetarian main dish. This colorful salad is loaded with nutritious ingredients that are bursting with flavor and presents beautifully on the table. We hope you enjoy it!
MAKES: 4 Servings
PREP/COOK TIME:1 hour
INGREDIENTS
1 cup wild rice
2 1/3 cups Magic Mineral Broth
1/2 teaspoon sea salt
1/2 cup toasted pine nuts
2 medium carrots, cut into 1/4 inch dice (about 3/4 cups)
4 green onions, white and light green parts, small slice
1/2 cup fresh mint leaves
4 ounces baby arugula
3 ounces crumbled goat cheese
1/4 cup pomegranate molasses
1/4 cup extra-virgin olive oil
2 large garlic cloves, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2/3 cup fresh pomegranate seeds.
DIRECTIONS
In a medium saucepan bring 2 1/3 cups Magic Mineral Broth to a boil and add 1 cup of wild rice and 1/2 teaspoon of salt. Cover with a lid, reduce the heat to low and cook for 50 minutes or until all the broth is absorbed. Let stand for 10 minutes. Remove the lid, fluff with a fork, add to a large mixing bowl and allow to cool.
While the rice is cooking, make the dressing. Whisk together the pomegranate molasses, olive oil, garlic, salt and pepper in a medium bowl until incorporated. Stir in the pomegranate seeds. Set aside.
Toast the pine nuts by placing them in a medium skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until brown. Transfer to a small bowl to cool.
When the rice has cooled to about room temperature, add to it the carrots, scallions, mint, arugula. Add enough of the dressing to coat evenly. Add the pine nuts and cheese and toss again. Serve immediately.
Notes:
If you can’t find the pomegranate molasses in your supermarket, it is available on Amazon.
If you don’t want to spend the time cracking open the pomegranate and releasing the seeds, you can often find them at the supermarket already seeded in the produce section.
