I added the wild rice to this salad just to bulk it up. I also made this salad as a side dish this weekend without the rice and it was great too. Without the rice step, it is super easy and fast. Cooking wild rice is frustrating because it takes so long, but I’ve learned to just put it on a burner with a timer and then walk away and do something else.
The fig jam is the best part of the salad. I don’t think it’s that hard to find, although I brought mine back from France.
Adapted from Shutterbean.
Ingredients
makes 5 servings
- 5 oz. (about 6 cups) arugula
- 1/2 cup cashews
- 1/2 cup uncooked wild rice
- 1/4 cup shaved Parmegiano Reggiano cheese
- 1/2 small red onion, thinly sliced
Dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 heaping tablespoon fig jam
- salt & pepper
Cook wild rice according to package. In a small jar mix olive oil, balsamic vinegar, and fig jam. Season dressing with salt & pepper. Lid jar and shake until dressing is well incorporated. In a large bowl, toss the arugula, onions, rice and cashews with the dressing. Add the shaved Parmesan, lightly toss and serve in two large bowls.
