Sponsored Post: Pomegranate, Orange and Feta Wild Rice Salad
Can it be salad season now? Where I live, in Toronto, spring is taking its sweet time arriving and if the weather were motivating my meal planning, it would still be soups and chilis most days. But I cannot eat another comfort dish! I need salads in my life! Okay, thank you for letting me get that off my (still sweater-covered) chest. I feel better.
This recipe is the perfect compromise, it’s a grain salad and it’s full of my favourite ingredients. Delicious rice, bright fruit and cheese. It’s hearty but not heavy, it can be a side dish or a main (it would make a great side to grilled fish or chicken) and packs up well if you want to include it in a lunch). And in my ongoing efforts to include salads in my kids’ repertoire, I like recipes that expand the definition.
But I mostly love that because I used Minute Rice Ready to Serve Long Grain & Wild Rice Cups, it came together in no time at all. Having a well-stocked pantry is always a good idea and including ingredients like these cups or other quick-cooking rice varieties from Minute Rice means you’re always just a few minutes away from a weekday win. Let us know if you try this recipe! You can share it with us (on Facebook, Twitter or Instagram) and use hashtag #WeekdayWin – we love to see your food shots!
Ingredients
- 4 (125 g each) Minute Rice® Ready to Serve Long Grain & Wild Rice – Fine Herb Cups
- 1 tsp (15 mL) orange zest
- 1 orange, supremed
- 1/4 cup (60 mL) orange juice
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) red wine vinegar
- 1/4 tsp (1 mL) each salt and pepper
- 1 bunch watercress, trimmed
- 1 orange, segmented and chopped
- 1/3 cup (75 mL) pomegranate seeds
- ¼ cup (60 ml) sliced almonds
- 1/4 cup (60 mL) crumbled feta cheese
Method
Prepare rice according to package directions. Let cool completely.
Use a microplan to make 1 tsp of orange zest. With a sharp knife cut the off of that same orange. Holding skinless orange in your hand over a bolw, carefully cut between membranes of the orange to release supremed pieces. Catch the juice that will fall in the bowl. Squeeze what left of the orange. Reserve ¼ cup of that juice.
Whisk together orange zest and juice, oil, vinegar, salt and pepper.
Toss rice with orange vinaigrette. Stir in supreme orange,watercress, chopped orange segments and pomegranate seeds. Top with almond slices and feta cheese.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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