Healthy Wild Rice & Citrus Salad is a wonderful winter salad to enjoy with a light meal for lunch or dinner combining healthy yet delicious, nutty flavor of a wild rice blend with perfectly ripe Florida Blood oranges, sweet pink grapefruit, fennel, sweet red bell peppers, yellow bell peppers, fresh ripe avocados, pomegranate seeds with a fabulous balsamic and oil dressing.
Wild Rice Salad
1cupof wild rice and brown rice blendnon-GMO verified
2teaspoonsof quality virgin olive oil
kosher saltto taste
Florida pink grapefruitthinly sliced
2blood orangesthinly sliced
1bulbfennelthinly sliced, reserve tops
¼cupthinly sliced red bell pepper
¼cupthinly sliced yellow bell pepper
1Florida avocado diced
juice of 1 lemon
balsamic and oil dressingyour brand
Pomegranate seedsto garnish
freshly ground black pepperif desired
Rinse the wild rice: Place the wild rice in a fine mesh strainer and rinse in the sink under cold running water. Shake to drain.
Bring the rice and stock to a boil. Place the rice in the saucepan and add 2 and 1/2 cups of stock along with 2 teaspoons of virgin olive oil and a pinch of salt. Cover and bring to a boil over high heat
Reduce to a simmer: When the vegetable stock has reached a boil, lower the heat to maintain a slow but steady simmer. Keep the pot tightly covered.Cook simmering for about 20-25 minutes or till done
Thinly slice the Florida pink grapefruit and the blood oranges utilizing a slicing mandolin or sharp knife (careful of your fingers trust me on this one) Once done remove peels by cutting along peel with sharp kitchen shears. Slice grapefruit and oranges slices in half afterward.
Thinly slice fennel reserving the tops for later use in the salad, sliced bell pepper, and yellow bell pepper.
Slice one Florida avocado in half, remove seed and dice avocado into bite-sized pieces. Place in the small bowl sprinkle juice of one lemon over and lightly toss to prevent discoloration of avocado.
Gently remove pomegranate seeds from pod and reserve for later use.
Place wild rice that has cooled to room temperature in a glass serving dish large enough to hold all ingredients, add thinly sliced Florida grapefruit, blood oranges, thinly sliced fennel, red bell pepper, yellow bell pepper and diced Florida avocado and very gently toss ingredients.
Drizzle with your own homemade or favorite brand balsamic and oil dressing.
Garnish with pomegranate seeds and fennel tops if desired.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog