This delicious and immensely satisfying Wild Rice Citrus Salad with Persimmons is a healthy side dish that also happens to be gluten-free and vegan-adaptable. With its spectacular vibrant colours and exuberant flavours, it’s also ideal for holiday entertaining and perfect for making in advance. Please read through the recipe instructions once before you start.
2Non-astringent persimmons, such as fuyu, thinly sliced and each slice halved or quartered
2oranges, peeled and sliced(or 1 orange and 2 mandarines)
⅓cupdried cranberries
1/2cup pomegranate arils (from 1 small pomegranate)
1/2cup *toasted pecans
3ouncesblue cheese, feta, or goat cheese, crumbled(optional - omit for vegan)
Instructions
Cook the wild rice blend according to instructions and season with 1/2 teaspoon salt. Once cooked, if there is any liquid reamining in the pot, drain it well. Place the rice in a large mixing bowl and allow to slightly cool and air dry for about 10 minutes, if possible.
Once the rice has cooled, add the persimmons, orange and/or mandarin slices, dried cranberries, pomegranate arils, toasted pecans, and blue cheese to the bowl. Tip:Set aside a small portion of the persimmon slices, orange slices, dried cranberries, pomegranate ariels, pecans, and blue cheese for garnish.
In a small bowl, mix the shallots, orange juice, vinegar, mustard, honey, olive oil, salt and pepper.
Pour most of the dressing over the wild rice salad and toss gently to coat. Tip the salad onto a serving platter, garnish with the salad ingredients you set aside, and drizzle with remaing dressing over top. Assembled salad can served immediately or left at room temperature, covered, for up to 1 hour.
Notes
Recipe adapted from Ina Garten*TO TOAST PECANSPreheat the oven to 350ºF and set an oven rack in the middle position. Arrange the pecans on a baking sheet and bake for 8 to 10 minutes, until toasted and fragrant.TO MAKE AHEADLike most grain salads, this one is excellent for making ahead. I like to assemble it all in a bowl (hold back the pecans!) with only half of the dressing. Cover well and transfer to the fridge until the next day. When ready to serve, allow the salad to come to room then add the remaining dressing, toss, and serve.To make things even easier, make the rice up to 3 days ahead, then assemble with other ingredients when ready to serve.TO STORE AND REHEAT LEFTOVERSLike all grain salads, this one is excellent the next day packed into lunches.
To store: Transfer any leftovers to a container with a tight lid and place in the refrigerator for up to 3 days.
To reheat: Place the salad in a small skillet, covered, over a medium low heat on the stovetop. Cook just until warmed through and rice has softened. You can also reheat gently in the microwave just until warm.
Tip: Rice salads are best served room temperature or warm, not cold from the fridge.