Incredible Rice Salad

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I really can’t go on enough about Yotom Ottolenghi – the recipes he creates always have something that take the meal to the next level – layers of flavor, texture, and depth that are out of this world. Not only that but his recipes remain approachable and interesting for people like me-the home cook. So enough about that- this recipe is another masterpiece from Plenty More that Rob and I love to eat, and is tasty warm, cold or room temperature. My tip – if you make a large portion just add arugula or really any green of your choice as you eat it – the the salad will easily last a week in the fridge. The recipe is easy to double but the original does make a substantial amount. If the grains are made ahead of time it comes together in a flash despite the long ingredient list. We often use goji berries alongside the sour cherries or completely replace them. We also leave parsley out which is in the original recipe and like to add a bit of cilantro. Feel free try it with the parsley or play around with other herbs. As I have mentioned previously Rob is an ambassador for  Flora Health – their oils are amazing! The 7 sources, olive oil, sunflower oil, and goji berries in this recipe are all available on their website.

  • 1 cup wild rice
  • 1 1/4 cups basmati rice
  • 2 tablespoons olive oil
  • 3.5 tablespoons 7 sources
  • 2/3 cup quinoa
  • 1/2 cup sliced almonds with skins onPhoto Jun 23
  • 1/4 cup pinenuts
  • 1/4 cup sunflower oil
  • 2 medium red onions thinly sliced
  • 1 cup thinly sliced basil
  • 1/3 cup chopped tarragon
  • 1/4 cup cilantro
  • at least 3 cups arugula
  • 1/3 cup goji berries
  • 1/3 cup dried sour cherries
  • 1/4 cup lemon juice
  • grated zest of 1 lemon
  • 2 cloves garlic crushed
  • Salt and pepper to taste
  1. Pour wild rice into a saucepan cover with plenty of water, bring to a boil and simmer until tender but firm about 40 minutes. Drain, rinse with cold water, and set aside to dry
  2. We use a rice cooker for the basmati rice – you can also cook on the stovetop according to package directions. Add 1 tablespoon olive oil and 1 teaspoon salt to the rice and utilize your preferred cooking method. ***TIP: rinsing basmati rice in a bowl until the water pours out clean will produce the fluffiest rice with well separated grains
  3. Bring a small pan of water to the boil and pour in quinoa to cook like pasta until just done  – about 9 minutes. Rinse with cold water and set aside to dry
  4. Combine almonds, pine nuts and remaining tablespoon of olive oil in small pan with a pinch of salt. Cook gently over medium heat until just brown remove from heat and set aside on a plate to cool
  5. Heat sunflower oil over medium-high heat in a large saute pan, add onions, 1/4 teaspoon salt and pepper to taste. Cook for about 8 minutes stirring occasionally. The goal is to have some pieces of onion get lightly browned and others to get soft and caramalized – transfer to a plate with paper towels to drain and cool
  6. Lastly in a large bowl combine the grains, herbs, onion, nuts, and sour cherries. Add lemon juice, zest, 3.5 tablespoons 7 sources, garlic, 1/2 teaspoon salt and pepper. Mix well and set aside for 15 minutes. If serving that night mix in arugula or store in the refrigerator and add greens each time you serve the salad.
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