©2017 The Bottled Olive

  • White Facebook Icon
  • White Instagram Icon
  • White Pinterest Icon

Cherry & Pomegranate Wild Rice Salad

October 24, 2016

Ingredients

Instructions

  1. In a large stockpot, cook the rice according to package directions using chicken stock instead of water

  2. 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.

  3. Toss the cooked rice with the celery and dressing. Arrange on a serving platter and garnish with pomegranate seeds and pecans. Enjoy!

Share on Facebook
Share on Twitter
Please reload

Featured Products

Andalusian Spanish Extra Virgin Olive Oil

$9.50Price

No product

Categories
Suggested Recipes
Please reload

Search By Tags