This salad’s double trouble: it gets two layers of nuttiness with tender cashews and toothsome wild rice, and twice the sweetness from juicy cherries and aged balsamic vinegar.
|1/4 cup olive oil, divided||1 cup roasted cashews|
|1 small shallot, minced||1/2 cup wild rice|
|1/4 cup balsamic vinegar||1/4 tsp. kosher salt|
|1/2 lb Bing or other sweet cherries||1 large garlic clove, minced|
|2 cups baby arugula or other tender greens|
Bring 2 1/2 cups water to a boil in a covered saucepan over medium-high heat. Stir in the wild rice and kosher salt, reduce the heat to low, and bring to a simmer. Cover and cook for 45 minutes to an hour, until the rice is tender.
While the rice cooks, heat 1 tablespoon olive oil in a small skillet over medium-low heat. Stir in the shallot, garlic, and a pinch of kosher salt and cook for 1-2 minutes until fragrant and slightly softened.
Add the balsamic vinegar and whisk in the remaining 3 tablespoons olive oil. Bring to a simmer and cook for 2 more minutes.
Remove the dressing from the heat and cool to room temperature.
Pit the cherries and slice into quarters or rounds, and clean the greens, tearing into bite-size pieces if necessary.
When the rice is tender, transfer to a mesh strainer and run under cool water to stop the cooking process.
Whisk the dressing to recombine ingredients as needed, then toss with the rice, cherries, arugula, and cashews. Season with additional kosher salt as needed.
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