California Wild Rice, Arugula, Grapefruit and Toasted Pecans

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Refreshing Arugula salad accented with California Wild Rice, grapefruit and pecans

Wild Rice and Arugula Salad

Ingredients:

150g California Wild Rice
1.8l Water or stock
2 tsp Salt
100g Pecan halves
1 Tablespoon Canola or rice bran oil
1 tsp Salt
450ml Grapefruit juice reduced to 50ml
1 Tablespoon White wine vinegar
½ tsp. Kosher salt
2 Tablespoon Diced shallots
115ml Canola oil or rice bran oil
¼ tsp. Fresh ground black pepper
1-Bag baby arugula
3 Large grapefruit

Cooking Instructions: 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 50ml 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 180°C oven for 8-10 minutes or until lightly browned and fragrant. Peel the grapefruit and remove each segment by cutting to the center on either side of the membrane to release the segments or supremes. 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 6 chilled plates.

Recipe serves 6 people

Nutrition facts per serving: kcal 487; Fat: 33g; Protein: 9g; Carbohydrates: 45g; Fiber: 6g; Iron: 2mg; Sodium: 1,244mg; Calcium: 106mg; Vitamin A: 2,496IU, Vitamin C: 106mg

by schmidt — last modified 2010-09-28 20:17

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	California Wild Rice, Arugula, Grapefruit and Toasted Pecans Document Actions Refreshing Arugula salad accented with California Wild Rice, grapefruit and pecans Wild Rice and Arugula Salad Ingredients: 150g California Wild Rice 1.8l Water or stock 2 tsp Salt 100g Pecan halves 1 Tablespoon Canola or rice bran oil 1 tsp Salt 450ml Grapefruit juice reduced to 50ml 1 Tablespoon White wine vinegar ½ tsp. Kosher salt 2 Tablespoon Diced shallots 115ml Canola oil or rice bran oil ¼ tsp. Fresh ground black pepper 1-Bag baby arugula 3 Large grapefruit Cooking Instructions: 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 50ml 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 180°C oven for 8-10 minutes or until lightly browned and fragrant. Peel the grapefruit and remove each segment by cutting to the center on either side of the membrane to release the segments or supremes. 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 6 chilled plates. Recipe serves 6 people Nutrition facts per serving: kcal 487; Fat: 33g; Protein: 9g; Carbohydrates: 45g; Fiber: 6g; Iron: 2mg; Sodium: 1,244mg; Calcium: 106mg; Vitamin A: 2,496IU, Vitamin C: 106mg by schmidt — last modified 2010-09-28 20:17
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California Wild Rice, Arugula, Grapefruit and Toasted Pecans

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