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Lilly’s Table

 
 
Grilled Chicken de Provence
© Lillys-Table.com Photo of Cherry Wild Rice
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Cherry Wild Rice

from Chicken de Provence with Cherry Wild Rice, the Week of July 17, 2016.
View the previous recipe for this meal.

Caramelized cauliflower & onions with a wild rice blend are drizzled with a tangy red wine vinaigrette, a generous handful of cherries, herbs and walnut bits. Make this a main dish salad, by adding extra walnuts, shredded chicken or chunks of your favorite cheese, such as feta, sharp white cheddar or even blue.

Ingredients

  • 1 cup wild rice blend
  • 1 tablespoon bouillon , optional
  • ¾ teaspoon salt, divided, more to taste
  • 1 onion, minced
  • 2 cups cauliflower, tiny pieces
  • 1 tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 pinch black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 1½ cup cherries, halved, pits removed
  • ½ cup walnuts, bits and pieces
  • ½ cup fresh herbs, such as mint, basil, sage, thyme or parsley

Serving Size: 2 People

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Preparation Instructions

Bring the wild rice and three times the amount of water up to a boil. Reduce to a simmer, add the bouillon (if using), half of the salt, cover and cook on low heat until tender. About 35-45 minutes. Alternatively, follow the package directions.

Add a splash of the olive oil to a sauté pan over medium heat. Toss in the minced onions and sauté for 5-10 minutes until the onions are slightly translucent. Add the cauliflower bits and continue to sauté until the cauliflower is slightly golden.

Add a splash of water and steam until the cauliflower is tender.

Whisk together the Dijon, vinegar, the remaining salt and a pinch of black pepper. Slowly drizzle in the olive oil while whisking until a creamy dressing is formed.

Fluff the wild rice blend, straining off any excess water.

Fold the rice into the dressing with the cooked cauliflower & onions, cherry halves, walnut pieces and fresh herbs.

Taste. Add more salt, pepper or fresh herbs if needed.