Ingredients
1cupwild rice,rinsed
½cupalmonds,sliced
1tspolive oil
5ozarugula,(about 5 packed cups)
½cupfresh basil,coarsely chopped, from one ⅔ oz container
½cupdried tart cherries,or cranberries, chopped
2ozfeta,(½ cup) or goat cheese, crumbled
¼cupolive oil
2tbsplemon juice,(from 1 medium lemon) to taste
2tspdijon mustard
1tsphoney,or maple syrup
1clovemedium garlic,pressed, or minced
¼tspfine sea salt,to taste
freshly ground black pepper,to taste
Preparation
Bring a large pot of water to a boil.
Add the rinsed rice and continue boiling for 40 minutes to 55 minutes, reducing heat as necessary to prevent overflow, until the rice is pleasantly tender but still offers a light resistance to the bite.
Remove from heat, drain the rice and return the rice to the pot.
Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
To toast the almonds, warm 1 teaspoon of olive oil in a small skillet over medium-low heat.
Add the almonds and a pinch of salt, and cook for about 4 to 5 minutes, until they’re turning lightly golden and fragrant, stirring frequently.
Set aside to cool.
In a small bowl, whisk together the dressing ingredients until blended.
Transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries, and feta.
Pour in the dressing, toss well, and season to taste with an additional 1 to 2 pinches of salt and pepper.
If the salad needs more fresh and bright flavor, add up to 1 tablespoon more lemon juice.
Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing.
