From the Kitchens of Amy & JJ

This was a recipe sent by a friend and has become a favorite! It hits all the marks – nutty, sweet, salty and has a ton of texture. If you are in the mood to try something new, this is a good pick. 

Wild Rice 

Arugula Salad

Instructions

SALAD

1    cup wild rice, rinsed

½   cup sliced almonds

1    tsp. olive oil

5    ounces arugula

½   cup fresh basil, chopped

½   cup dried cherries

½   cup crumbled feta cheese

DRESSING

¼   cup olive oil

Juice of one good-sized lemon

2    tsp. Dijon mustard

2    large garlic cloves, minced

¼   tsp. salt

Fresh cracked pepper, to taste

Pinch of cayenne pepper (optional) 

Bring a large pot of water to boil with a heavy sprinkle of salt and splash of olive oil. Cook rice in boiling water for 40-55 minutes until tender, but with some bite left. Drain and rinse briefly with cool water to stop cooking process.

Heat 1 tsp. olive oil over medium-low heat. Add almonds and pinch of salt, toasting until lightly golden and fragrant, about 4 to 5 minutes.

Whisk together dressing ingredients until well-blended.

Assemble salad – rice, arugula, basil, cherries, almonds and feta. Pour in dressing and toss well. Season with salt, pepper and more fresh lemon juice, if desired, to taste. Allow 10 minutes for the rice to soak up the dressing. This salad should keep well in the fridge for a few days.