This versatile grain salad will work in any season by simply swapping out whatever fruit is available at your farmers' market. It makes for a lovely lunch, or light main course.
Prep time: 30 minutes
Total time: 45 minutes
Yield: serves 4
1 cup uncooked wild rice
4 handfuls wild arugula
2/3 cup toasted pecans or walnuts
1 1/2 cups sweet cherries, pitted
1/2 cup toasted walnut oil or extra virgin olive oil
1/4 cup raspberry vinegar, or white wine vinegar
sea salt, to taste
1/4 cup crumbled feta cheese, or goat cheese
1. Rinse wild rice. Bring 4 cups of lightly salted water to a boil. Add wild rice, reduce heat, cover and simmer over low heat until rice is tender, about 40-45 minutes. Drain rice and set aside.
2. While rice is cooking mash 1/3 of the cherries in a jar with a muddler or the handle of a wooden spoon. Add walnut oil and vinegar, close lid tightly and shake until combined. Add a pinch of salt and pepper to season and taste.
3. Tear remaining cherries in half. Toss wild rice with the arugula, most of the pecans, and most of the remaining cherries until evenly combined. Add a generous splash of the dressing and toss again. Taste for seasoning and add more salt or dressing if necessary.
4. Top salad with remaining cherry halves and pecans, and crumbled cheese. Serve warm or at room temperature.