Wild Rice, Arugula, Grapefruit, and Toasted Pecans
- 1 cup wild rice
- 8 cups water or stock
- 2 tsp salt
- 1 cup pecan halves
- 1 Tbs canola oil
- 1 tsp salt
- 2 cups grapefruit juice reduced to 1/4 cup
- 1 Tbs white wine vinegar
- 1/2 tsp salt, kosher if possible
- 2 Tbs diced shallots
- 1/2 cup canola oil
- 1/4 tsp ground black pepper
- 1 bag baby arugula
- 3 large grapefruit
- Place the water, wild rice and salt in a medium pot and bring to a simmer for 30-45 minutes or until the wild rice starts to split open and soften. (Do not cook until completely open). Strain off the excess water, place in a bowl and cover with cling film to cool.
- Slowly reduce the grapefruit juice to 1/4 cup over a low flame. Transfer to a small mixing bowl and add the vinegar, salt and shallot, let steep for 15 minutes. Add the canola oil in a slow steady stream while whisking constantly to emulsify. Add the pepper.
- Wash the arugula in cold water, gently swishing to loosen any grit, let set for 5 minutes to allow any dirt to settle to the bottom and gently lift the arugula from the top and dry in a salad spinner. Set aside.
- Toss the pecans with the canola oil and salt, spread out on a parchment paper lined sheet pan and bake in a 350-degree oven for 8-10 minutes or until lightly browned and fragrant. While the pecans are toasting, set your serving plates in the refrigerator to chill.
- Peel the grapefruit and remove each segment.
- Toss the wild rice, grapefruit, and pecans with a few tablespoons of the vinaigrette. Arugula bruises very easily so gently toss the arugula in another bowl with the remaining vinaigrette.
- Gently mix the contents of the 2 bowls together and divide amongst the chilled plates.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.