Our Wild Rice and Rocca Salad is highly recommended if feeding a crowd! Best made ahead of time, then assembled just before serving. Just be sure not to forget the feta!
Serves : 4
Prep Time : 15 MINUTES
Cooking Time : 40 – 50 MINUTES
Ingredients
Method
– Cook the rice according to packet instructions and be sure to season the water with salt. Once done, fluff with a fork and set aside to cool completely.
– Dry roast the almonds in a skillet over medium heat until fragrant and slightly browned, then immediately take off the heat and set aside to cool.
– Transfer the cooled rice to a large bowl. Add the arugula, almonds and grapes. Pour in the lemon dressing, toss well, and season to taste with more salt and pepper if needed.
– Crumble the feta on top and garnish with lemon zest and balsamic glaze before serving.
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