"✨GIVEAWAY & Wild Rice Holiday Salad w/ @think_rice & @thefeedfeed Giveaway details below. (#ad)
Wild rice is the perfect nutty and chewy topping for salads! Along with wild rice, this salad features crisp-tender greens, toasted pumpkin seeds, dried cranberries, pomegranate, and persimmon. It's a really festive salad that will make your holiday spread beautiful! We hope you enjoy it! Grab this recipe at the link in my bio.
You can win a mini 3 cup rice cooker, 5 varieties of U.S.-Grown wild rice, and rice cakes! Swipe to see the goods!
✨To enter:
1) Follow @think_rice @thefeedfeed & @glowingly.well
2) Like this post
3) Tag a friend that you think would like to try some U.S.-Grown wild rice.
Each new comment + friend tagged counts as an additional entry. Sharing on stories is an additional 5 entries. Tag me on your story so I can keep track.
Giveaway closes on December XX, 2020, 8:00 p.m. EST. One winner will be drawn and announced on my stories. Good luck!
This giveaway is not associated with Instagram.
#thinkrice #feedfeed #wildrice"
Wild Rice Holiday Salad
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 25mins
Cook time: 1hr
Serves or Makes: 8-10
Recipe Card
ingredients
For the Salad:
- 1 cup U.S.-Grown wild rice
- 3/4 cup pumpkin seeds
- 1 head red leaf lettuce, chopped
- 1 head butter lettuce, chopped
- 3 carrots, peeled and cut into matchsticks
- 2 persimmons, thinly sliced
- 3/4 cup dried cranberries
- pomegranate arils, for garnish
- mint leaves, for garnish, optional
- kosher salt, to taste
ingredients
For the Dressing:
- 2/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3 tablespoons maple syrup
- 2 tablespoons raw apple cider vinegar
- 2 teaspoons yellow mustard
- 1 clove of garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Method
Step 1
Prepare U.S.-Grown wild rice. I suggest a rice cooker or Instant Pot for the easiest preparation. For Instant Pot, add 1 1/2 cups water and 1 cup wild rice. Secure lid and adjust valve to “sealing.” Select manual, high pressure, 25 minutes. Let naturally release for 10 minutes and then move the valve to “venting.” Remove the lid, fluff with a fork, and let cool.
Step 2
To prepare on a stovetop instead, in a medium saucepot, bring 4 cups of water, 1 cup wild rice, and salt to taste, to a boil. Reduce heat, cover, and simmer for 50-55 minutes. Fluff with a fork and let cool.
Step 3
While the rice is cooking, prepare the other ingredients. Start by toasting the pumpkin seeds. Add to a preheated pan on medium heat. Toast for 5 minutes, stirring frequently, to prevent the seeds from burning. Once toasted, remove from the heat and set aside.
Step 4
For the dressing, combine all ingredients in a resealable jar and shake to combine.
Step 5
Build your salad by adding the greens to a large serving bowl, then top with the U.S.-Grown wild rice. Next, layer the remaining toppings over the rice. Add the dressing just before serving.