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Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:8Yield:8 servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:8Yield:8 servings, about 3/4 cup each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings, about 3/4 cup each
Yield:
8 servings, about 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupwild rice1/2 cup quinoa (see Tips), rinsed if necessary¼cupextra-virgin olive oil¼cupfruity vinegar, such as raspberry or pomegranate¾teaspoonsalt¼teaspoonfreshly ground pepper2 cups halved pitted fresh sweet cherries (see Tips)2 stalks celery, diced¾cupdiced aged goat cheese, smoked Cheddar or other smoked cheese1/2 cup chopped pecans, toasted (see Tips)
Cook Mode(Keep screen awake)
Ingredients
¾cupwild rice
1/2 cup quinoa (see Tips), rinsed if necessary
¼cupextra-virgin olive oil
¼cupfruity vinegar, such as raspberry or pomegranate
¾teaspoonsalt
¼teaspoonfreshly ground pepper
2 cups halved pitted fresh sweet cherries (see Tips)
2 stalks celery, diced
¾cupdiced aged goat cheese, smoked Cheddar or other smoked cheese
1/2 cup chopped pecans, toasted (see Tips)
DirectionsBring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.TipsMake Ahead Tip: Cover and refrigerate for up to 4 hours.Tips: Although quinoa–a grain that was a staple in the ancient Incas' diet–was once only found in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.To pit fresh cherries, use a tool made for the job–a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.Originally appeared: EatingWell Magazine, May/June 2012
Directions
Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.TipsMake Ahead Tip: Cover and refrigerate for up to 4 hours.Tips: Although quinoa–a grain that was a staple in the ancient Incas' diet–was once only found in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.To pit fresh cherries, use a tool made for the job–a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.
Tips
Make Ahead Tip: Cover and refrigerate for up to 4 hours.
Tips: Although quinoa–a grain that was a staple in the ancient Incas' diet–was once only found in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.
To pit fresh cherries, use a tool made for the job–a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Originally appeared: EatingWell Magazine, May/June 2012
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Nutrition Facts(per serving)282Calories16gFat27gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
