Wild Rice Salad with Pomegranate & Satsuma Mandarins

Wild Rice Salad with Satsuma Mandarins

Two delicious fruits are currently in season: Pomegranates and Satsuma Oranges.

When I was a kid my dad would buy pomegranate as soon as it appeared in stores. Back then the fruit wasn’t “cool” and no one was talking about how it was a good source of antioxidants. In fact, I would take it to school for lunch and other kids would ask, “What is that?” (I got that a lot — I always had the most “interesting” brown bag lunches.) I’ve adopted my dad’s habit, and hop on pomegranate season as soon as the fruits look bright and red and juicy. I put them in salads (like this one with kale and delicata squash or this one with brussels sprouts) and add the juice to smoothies. My favorite is my dad’s Pomegranate Sorbet (!), but this wild rice salad is a a healthier way to enjoy the flavor.

Wild Rice Salad with Satsuma Mandarins
Wild Rice Salad with Satsuma Mandarins

When it comes to citrus fruits, I’ve never been the biggest fan — it’s not that I don’t like oranges, there are just other fruits I like more. BUT during citrus season, when everything is at it’s peak and you can find blood oranges and ruby red grapefruits and mandarins… that’s when I get on board. Satsuma Mandarins are the best, aren’t they?!

These two fruits together sing winter to me — they are a pop of fresh in an otherwise dull season, little gems in this wild rice salad.

Wild rice, by the way, is another key here. It’s nuttier than white rice and gives this salad great texture and flavor. Either use leftover rice or cook the rice ahead of time. You can do this in an Instant Pot (affiliate link!) by placing 1 cup water and 1 cup wild rice in the pot and setting it to High Pressure for 28 minutes, and then allowing the pressure to release naturally.

The whole thing is tossed with arugula (which is why it can be called a salad 😏). The bitterness of the greens are a good balance to the sweetness of the fruit and nuts. Add toasted pecans on top of that, and every bite is a combo of nutty and fresh and savory and sweet.

Wild Rice Salad with Satsuma Mandarins

Wild Rice Salad with Pomegranate & Satsuma Mandarins

Published January 10, 2018 by
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Serves: 6   |    Active Time: 20 minutes



Ingredients:

  • 3-4 cups baby arugula
  • 2 cups cooked and cooled wild rice (leftover rice does great!)
  • 3-4 Satsuma Mandarins, peeled
  • 1/2 cup pomegranate perils 
  • 3/4 cups toasted pecans
  • Salt & pepper to taste

  • For the vinaigrette:
  • 1 tablespoon minced shallot
  • 1/4 teaspoon garlic powder
  • Juice from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey 
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

  • Directions:

    1. Make the vinaigrette: Add all ingredients for the vinaigrette to a jar. Close jar and shake to combine.
    2. Assemble salad: In a large salad bowl, combine arugula, wild rice, mandarins, pomegranate perils, and toasted pecans.
    3. Drizzle vinaigrette over rice salad to taste, adding additional salt & pepper to your preferences. Toss and serve.

    2 Comments

    Instant Pot Coconut Rice

    Instant Pot Coconut Rice

    Soggy, strangely sweet, and topped with bland tofu, my first experience with coconut rice was terrible. It was also my first experience with tofu, and that probably didn’t help. Being seven years old didn’t really lean in my favor, either. I remember picking at my bowl and barely eating, even though the rule in our family was “you eat this now or you go hungry.” 

    I eventually learned to like tofu, but managed to steered clear of coconut rice for twenty years, traumatized by that experience. So, I’m not really sure what possessed me one day in February when I decided to make my own coconut rice. I shocked myself further when, halfway through the first bowl I thought, needs more coconut, and served myself seconds. 

    Instant Pot Coconut Rice
    Instant Pot Coconut Rice

    It turns out, I love coconut rice. That first sample was far too long ago for me to remember what was wrong with it. But, now I find myself on quite the coconut rice kick — it’s the perfect side for Thai dishes. 

    All you need is rice, water, coconut milk and a sprinkle of salt. I find that the salt is necessary because it keeps it savory rather than sweet. In other applications, maybe you would want to swing more sweet and in that case you could skip the salt.

    Of course, cooking it in an Instant Pot (affiliate link) is also key, which is the only way I cook rice because it’s fool proof and SO EASY. (I’m a home cook that tends to get distracted, or maybe just tried to juggle too many things at once. Cooking rice on the stove is a gamble: Will she burn it this time? But cooking rice in the Instant Pot is right on the mark every time, no matter how many other things I’m trying to do.)

    Instant Pot Coconut Rice goes wonderfully with this Thai Basil Beef, or any stir fry, really.

    Instant Pot Coconut Rice

    Instant Pot Coconut Rice

    Published April 24, 2018 by
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    Serves: 6   |    Total Time: 20 minutes



    Ingredients:

    • 2 cups jasmine rice 
    • 1 13.5 ounce can coconut milk
    • 1 cup water
    • 1-2 pinches salt 
    • 1/4 cup toasted coconut
    • Minced cilantro or green onions for garnish

    Directions:

    1. Add rice, coconut milk, water, and salt to Instant Pot (affiliate link!) and set to Rice setting with the vent turned to the sealed position. Timer should be set for 12 minutes.
    2. When timer goes off, open vent to release pressure. Serve hot topped with minced cilantro/green onions and/or toasted coconut.

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    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup (Instant Pot recipe!)

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    This creamy soup with wild rice, chicken, and mushrooms is comfy, cozy, homeyness in a bowl. 

    One of my favorite dishes from childhood was wild rice with a cream of chicken and mushroom. It was my dad's signature, and was super satisfying. This soup is the "grown up" version of that dish: it's made using whole, raw ingredients (no soup mix here!), which I think gives it even more flavor than the version I grew up with. And while most wild rice soups ask you to make a roux with flour, this recipes skips that step all together. I don't think you'll miss the roux... made in a slow cooker (I use the slow cooker setting on my Instant Pot (affiliate link!)), the rice in this soup gives it an extra creamy texture, and the addition of half-and-half at the end makes it stick-to-your-bones good. 

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    Soup season is something I look forward to because soup is just the right sort of creative playground for trying different flavors. Specifically, creamy flavors. Yes, I have been on a bit of creamy soup kick: first this homestyle sausage & potato soup, and now this. Adding a little bit of cream to soups makes them infinitely more cozy... try coconut milk, like in this Lemongrass Chicken Soup, or cheese, like this artichoke provolone soup, or even puréed cauliflower, like this cauliflower & parsnip soup. And of course, make this wild rice concoction. This soup, I think, is one you need to make before the end of the month. Your Instant Pot is begging you. 

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    Published February 6, 2018 by
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    Serves: 6   |    Total Time: 30 active minutes



    Ingredients:

    • 1 onion, diced
    • 2 stalks celery, diced
    • 2 carrots, diced
    • 3 cloves garlic, minced 
    • 1 tablespoon plus 1 teaspoon coconut oil
    • 1/4 teaspoon salt 
    • 1/2 teaspoon ground black pepper 
    • 1/2 teaspoon dried thyme 
    • 2 bay leaves 
    • 1 pound chicken thighs OR breasts - boneless, skinless 
    • 1 cup wild rice, uncooked
    • 1/2 c white wine
    • 6 cups chicken broth
    • 8 ounces mushrooms, sliced - (crimini, baby bella, and white mushrooms all work well)
    • 1 cup half-and-half 
    • To serve: 1/4 cup minced parlsey

    Directions:

    1. Heat 1 tablespoon coconut oil in the bottom of your Instant Pot (affiliate link!) on the Sauté setting. Add diced onions, celery, carrots and garlic.
    2. Sauté until the onion is transparent, and then add the salt, black pepper, thyme, bay leaves, chicken, rice, white wine, and 4 cups of broth to the pot. Turn pot to “Slow Cooker” setting and cook on high for 8 hours with the vent in the sealed position.
    3. After 8 hours, release any steam and open the pot. Using tongs or a slotted spoon, remove chicken from soup and set in a large bowl. Use two forks to shred chicken. Then, return chicken to pot and stir.
    4. Cook the mushrooms: heat remaining 1 teaspoon coconut oil in a skillet until it glistens. Then, sauté the mushrooms until they are softened through and seared on both sides. Add cooked mushrooms to soup, along with 2 remaining cups of broth and 1 cup of half-and-half. Stir.
    5. Serve hot in bowls, topped with minced parsley.

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