What a gorgeous weekend it’s been—the weather is perrrrfect! Cool, breezy, and cozy. I may or may not have curled up under a blanket to read for a good long while yesterday. I finished the book High Price and have moved on to Delancey (pizza, pizza, and more pizza)…the book makes me seriously hungry. I think the only thing missing from this whole fall-like weekend is a pumpkin spice latte—oh, how I need one!
But, we’re not here to talk about how much I love fall (not yet, anyway!), so let’s talk about this incredibly easy-to-make Wild Rice Salad. It’s action-packed beyond belief!
This salad calls for a wild rice quinoa blend, but feel free to use whatever grain you choose. I tossed in lots of goodies to help make this Wild Rice Salad super hearty—it’s a meal all on its own, if I do say so myself. But, it’d be great as a side dish too. You know, whatever works for you!
Let’s talk about all the goodies in this salad! Hearty portobello mushrooms, along with kale for a little superfood goodness. Plus some pecans and dried fruit—I used a mixture of dates, apricots, raisins, and dried cranberries. Not only is the flavor combination yummy, the dried fruit adds some lovely texture. Then toss in some artichokes, Kalamata olives, and sundried tomatoes for another layer of BIG flavor.
Oh and the best part…make sure you add the still-hot rice right into the mix followed by the crumbled feta. As you stir it all together, the feta starts to melt right in making the whole dish super creamy and delightful. Ahhh-mazing!
Now for a few optional additions—diced apple, diced avocado, or brussel sprouts are all superb add-ins. The brussel sprouts can overwhelm the other flavors in this dish a bit, so just be mindful of that if you intend to use ‘em. The apple and avocado both add even more flavor + texture, plus they help keep the dish on the lighter side. Mix it up however you’d like and enjoy!
- 1½ cups wild rice quinoa blend
- 2 portobello mushroom caps—cubed
- 3 cups chopped kale
- ½ cup chopped pecans
- ½ cup dried fruit (I used dates, apricots, raisins, and dried cranberries)
- ½ cup baby artichokes
- ½ cup Kalamata olives—cut into rounds
- ¼ cup sundried tomatoes—finely chopped
- 1 (4 oz.) container crumbled feta cheese
- Salt + pepper, to taste
- Optional additions: diced apple, diced avocado, or halved brussel sprouts (cooked)
- Cook the rice according to package directions.
- Add the cubed portobellos to a large skillet set over medium heat. Sprinkle with salt + pepper and stir. Let cook for about 10 minutes, stirring occasionally. The mushrooms are done once the released liquid cooks off completely. Transfer the cooked mushrooms to a large bowl.
- Add the chopped kale, pecans, dried fruit, artichokes, olives, and sundried tomatoes to the large bowl.
- Once cooked, add the hot rice to the bowl immediately. Add the feta cheese and stir until all ingredients are fully incorporated. Season with salt + pepper, to taste.
- Serve immediately.