Kitchen notes · a little help before you start
WILD RICE SALAD
WILD RICE SALAD brings together wild rice, arugula, and pomegranate. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dietary characteristics
- Vegetarian
- Dish type
- Rice dishes · Salads
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Wild rice
Look at how this ingredient comes into the method: Add rice, lower heat so it’s simmering gently.
Arugula
Look at how this ingredient comes into the method: Boil 1 litre/quart+ of water in large saucepan (no need to be exact).
Pomegranate
Look at how this ingredient comes into the method: Add some of the feta and pomegranate.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for WILD RICE SALAD
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve immediately. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the jar ready for mixing
Use the jar-shaking step to bring the ingredients together before serving. Check the mixture as the recipe directs, then add or use it at the stated step.
A few questions you might have
What should I get ready before starting?
Set out the saucepan. Read the first preparation step before you get going: Boil 1 litre/quart+ of water in large saucepan (no need to be exact).
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
Is there another preparation step to plan for?
Use the jar-shaking step to bring the ingredients together before serving. Check the mixture as the recipe directs, then add or use it at the stated step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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