- 1 cup wild rice (See Red Lake Nation Foods)
- 4 cups water
- 1 pomegranate
- 1 cup salted, roasted pistachios chopped so they are about the same size as arils and rice
- 4 green onions (Some goes in the dressing.)
- 1 cup feta cheese
- 4 cups of cleaned salad greens or Spring Mix (mesclun, spinach, red leaf, frisée, radicchio, and arugula)
- Zest from 1 large lemon
- Juice of 1 large lemon
- 3 TBSP thinly sliced green onion tops (Save the rest for the salad)
- 1 tsp maple syrup
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 2 TBSP high quality extra virgin olive oil
- Maldon salt flakes to taste
- Pepper to taste
Bring the wild rice to a boil in lightly salted water. Turn down to a simmer, put the lid on, but not completely (I put a wooden spoon in to keep the lid slightly ajar) and let cook for about 20-30 minutes, stirring occasionally, remove from heat, put the lid completely on for about 5 more minutes. Dump into a large colander and let it drip dry. Leave it for an hour or more. I made it the day before and just fluffed it up when I was ready to make the salad.
Remove the arils from the pomegranate and clean, removing all the pith. This method I learned on YouTube works well.
In a large bowl, add the wild rice and put the dressing on. If you dress the wild rice first, all the rest of the salad gets dressed as it is added. Add the greens and the remaining half of the green onions. Stir a bit, then add the pomegranate and pistachios.
Just before serving, break up the feta cheese and add it.
It’s crunchy, nutty, tart, umami, and ever bite is delicious. Except for the greens, everything is small.