Warm Wild Rice and Pomegranate Salad with Homemade Pomegranate Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Salad
  • 1 cup wild rice
  • 1 small apple, diced
  • ¾ cup pomegranate seeds
  • ½ cup almonds (slivered, whole or a mixture)
  • ½ red bell pepper, diced
  • ⅛ cup parsley, chopped
  • sea salt, as desired
Vinaigrette
Instructions
  1. Place 1 cup wild rice and 3 cup water in a pan. Bring to a boil and stir. Reduce heat and let it simmer until all the water is soaked up (about 40-50 minutes).
  2. Meanwhile, prepare your small apple, pomegranate seeds, almonds and bell pepper. Once diced and sliced, throw them all together in a bowl. Sprinkle the parsley over the dish.
  3. Place the apple cider vinegar, olive oil, pomegranate seeds and honey in a blender (I used my small Magic Bullet). Grind until the pomegranate seeds are blended well. Add a pinch of sea salt if desired
  4. Once the rice is done, add it to the prepared bowl.
  5. Pour the Pomegranate Vinaigrette over the wild rice salad, little-by-little, until the salad has the right amount of vinaigrette to your liking (Note: we did not use all the dressing. Instead, we saved about ½ to use throughout the week. You won't want to use it all likely.)
  6. Serve warm.
Notes
This dish can be easily refrigerated to consume throughout the week.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2012/10/16/wild-rice-recipes/