Salad Dressing
1 cup wild rice ½ cup extra virgin olive oil
16 oz. can
garbanzo beans, ½ cup white wine vinegar
drained and rinsed 1 lemon, juice and zest
drained and rinsed
½ an onion,
minced 1 small garlic clove grated
½ cup dried
apricots, chopped salt and pepper
½ cup pomegranate
seeds
¾ cup almonds chopped
½ cup parsley
Cook
the wild rice on the stove in 2 cups of water for about 50 minutes on simmer
with a few teaspoons of salt (or according to package instructions). While the
rice is cooking, whisk together all the dressing ingredients in a large bowl.
Add the hot rice to the bowl so it absorbs some of the dressing. Add the
remaining salad ingredients and toss thoroughly. Season to taste. Let the salad
marinate for a few hours and serve at room temperature.
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