Arugula and Wild Rice Salad

Ingredients

• Wild rice

  Raw

  1 cup or 160g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Arugula

  Raw

  8 ⅓ cup or 167g

• Basil

  Fresh

  4 ½ tbsp, chopped or 12g

• Cherries, tart, dried, sweetened

  ½ cup or 80g

• Goat cheese

  Semisoft type

  ½ cup or 123g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Maple syrups

  1 tsp or 7g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
2. To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they're turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.
3. In a small bowl, whisk together the dressing ingredients until blended.
4. To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well, and season to taste with additional salt (I usually add another pinch or two) and pepper. If the salad needs more fresh, bright flavor, add up to 1 tablespoon more lemon juice.
5. Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing. This salad keeps well in the refrigerator, covered, for two to three days. You might need to wake up leftovers with an extra drizzle of olive oil and squeeze of lemon (the rice absorbs the dressing over time).
6. Recipe by: Cookie and Kate (source: https://cookieandkate.com/arugula-wild-rice-salad-recipe/)

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