Herby Wild Rice Salad with Roasted Cherries

Herby Wild Rice Salad with Roasted Cherries #soletspigout // 80twentyHerby Wild Rice Salad with Roasted Cherries #soletspigout // 80twentyHerby Wild Rice Salad with Roasted Cherries #soletspigout // 80twentyHerby Wild Rice Salad with Roasted Cherries #soletspigout // 80twenty

I can’t remember if Joy wrote this on her blog or said it to me when we met a couple of years ago (or both), but it was something along the lines of, “If you want to have an interesting blog, you have to have an interesting life”. Joy, you’re totally bang on with this point. And guys, I’m sorry. The life of a busy student isn’t all that interesting. It’s just plain busy. I wish that I had beach excursions and road trips to tell you about, cottage hangouts or music festivals to revel in, but the summer is zooming by and I’m spending most of it in class or doing freelance work (which, for the record, I’m not complaining about). But as a result, this summer hasn’t been the most exciting of summers. Sure, there’s that sourdough bread baking class, the occasional local beer, the fact that it’s grilling season, and there are finally(!!) top knots, but beyond this regular life stuff, things have been pretty subdued around here. So you can imagine my excitement when I was invited to the “So Let’s Pig Out” potluck. I don’t even care if it’s a virtual. This is serious! I don’t really have a life lately, so it was the perfect excuse to step outside of all of the projects, make some good eats, and pig out with some friends, old and new. Haaaaaay friends! (Plus, I’m now in love with this salad and plan to bring it to every potluck I attend this summer, as you should too.)

So here’s the deal. These two rockstars: Gina of So Let’s Hang Out and Emily of The Pig and Quill, invited me and a bunch of other fine folks (see all the AWESOMENESS below) to their potluck. And aaalllll week they’ve been sharing potluck appropriate recipes, hosting major giveaways, and writing totally hilarious posts. They’re pretty major. You should check them out. In the meantime, get your fingers stained making this salad, get silly drinking a wine spritzers, and go to the beach in your dang bikini because you can. Once school is over, I’ll be joining you.

Herby Wild Rice Salad with Roasted Cherries #soletspigout // 80twentyHerby Wild Rice Salad with Roasted Cherries #soletspigout // 80twentyHerby Wild Rice Salad with Roasted Cherries #soletspigout // 80twenty

Check out what everybody else brought! I can’t wait to cook (and eat) my way through these outstanding potluck recipes. (If the link isn’t live yet, check back later this afternoon.  We’re all arriving a different times. You know, the whole time zone thing.)

The Pig & Quill’s Sinless Superfood Devil’s Food Donuts

So Let’s Hang Out’s Grain-Free Stone Fruit Cobbler with Lim Coconut Cream

And their combined posts: Grilled Thai Beef Salad with Sesame-Lime Vinaigrette, and Fizzy Herbed Pineapple Limeade

Gluten Is My Bitch’s Gluten-free Corn Off the Cob

The Sugar Hit’s Toblerone Ice Cream Cake

Cake Over Steak’s Blueberry Mojitos

Will Frolic for Food’s Vegan Gluten-free S’meaches

What’s Gaby Cooking’s Strawberry Jalapeno Margaritas

Beard & Bonnet’s Grilled Watermelon and Halloumi Salad

Earthy Feast’s Chicken Fried Tofu Sliders + Spicy Peach Slaw

Tasty Yummies’ Roasted Grape & Rosemary Savory Goat Cheese Mini Tarts (Gr-F)

I am a Food Blog’s Bahn Mi Fries

Fix Feast Flair’s Mini Matcha and Butter Mochi with Azuki Bean AND  Norimaki Mochiko Chicken Bites + Quick Pickles

Aida Mollenkamp’s Peach Melba Coconut Cream Soda

A Little Saffron’s Peach and Plum Crisp

Loves Food, Loves to Eat’s Smoked Salmon Dip

With Food + Love’s Banana Cupcakes with Black Tea infused Sweet Cherry Frosting {GF}

Alamain’s Almond Pulp Hummus and Crackers

Dunk and Crumble’s Marionberry Pie

Predominantly Paleo’s Caramelized Onion Buffalo Meatballs

Wit and Vinegar’s Pink Cloud Dessert

Live Simply’s Peach and Rosemary Crisp

Texan Erin’s Raspberry Coconut Cupcakes

Rubies and Radishes’ Fruit Salad with Coconut Basil Sauce

Naturally Ella’s Grilled Halloumi + Peach Skewers with Basil Jalapeno Sauce

EGD’s Cider-poached peaches with whipped ricotta

Herby Wild Rice Salad with Roasted Cherries
Author: 
Cuisine: Gluten-free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup wild rice
  • 2 or 3 cups vegetable broth (or water plus a generous pinch of salt) *See notes on cooking wild rice below.
  • 1.5 cups cherries, stems removed but not pitted
  • 2 tbsp grape seed oil, divided
  • A few sprigs of fresh thyme
  • 1 medium red onion, cut in half root-to-stem, and then into eighths
  • Kosher salt and black pepper, to taste
  • ½ cup walnuts
  • Two generous handfuls of sorrel leaves (or if you can't find them, arugula leaves, spinach, or other green that you like. They'll all have add a different flavour to the salad, but will all work.)
  • A generous handful of fresh basil leaves
  • Dressing
  • ¼ cup olive oil
  • 2 tbsp white balsamic vinegar
  • 1.5 tsp raw honey
  • 1 clove garlic
  • Handful of Basil Leaves
  • Salt and Pepper, to taste
Instructions
  1. Rinse the rice kernels in cold water and strain through a sieve.
  2. *If you're using a rice cooker: Place 1 cup of rice and 2 cups of liquid (or if you're doubling the recipe, use the ratio of 1:2, in general) and cook according
  3. *If you're cooking the rice on the stovetop: Bring the 1 cup of rice and 4 cups of liquid to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the kernels open up, about 45 to 60 minutes. Check the rice at 45 minutes. If the kernels aren't tender, keep cooking until they are, checking every 5 minutes. Strain off any excess liquid, if necessary.
  4. Meanwhile, preheat the oven to 400°F. Place the cherries on a sheet pan and toss with 1 tablespoon of grape seed oil, thyme sprigs, and pepper. On another sheet pan, toss the onions with the other tablespoon of grape seed oil and a sprinkling of kosher salt. Place both pans in the oven to roast. They should each take about 15 minutes, though the cherries could take a little longer and the onions a little less time. Keep an eye on them and give them each a shake at the 8 minute mark. Once they're done, set the onions aside.
  5. While the cherries and onions are roasting, toast the walnuts in a pan over medium low heat for 5-10 minutes, or until golden and fragrant.
  6. Once the cherries have cooled, tear or cut in half and discard the seeds. Alternatively, use a cherry pitter then tear or cut them in half. Set aside.
  7. Next, add all of the dressing ingredients to a blender or food processor and blend until emulsified. Taste for salt and pepper, adjust seasoning, if necessary and set aside.
  8. To assemble the salad, toss the the cooked rice with the onions and about ½ to ¾ of the dressing. Next up, add the cherries and toss again. When ready to serve, roughly cut or chop the sorrel and basil into thin strips. For smaller leaves, simply pick them off the stem and toss them in. Add the walnuts and the remaining dressing and toss to coat. Season with additional salt and pepper, if necessary.
  9. The recipe serves 4 as a side or 2 as a main. It is easily doubled.

 

23 Comments

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  • This just might be the dish that I plant myself in front of at the potluck!!! I love, love, love everything about it. Well done pretty lady:)

    • Reply July 25, 2014

      Kris

      Thanks, Meg. I’ve eaten my weight in this dish this week. :)

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  • Reply July 25, 2014

    Beth @ Tasty Yummies

    I just love this recipe SOO much Kris. What a perfect summery potluck treat! Oh and cherries in a savory dish – ahhhh I just LOVE!

    • Reply July 25, 2014

      Kris

      Fruit and savoury! You know how to do it up… a woman after my own heart, Beth.

  • Reply July 25, 2014

    Heather Mulholland

    I would have never thought of putting cherries with wild rice before, but the combination intrigues me. Wish I was going!

    • Reply July 25, 2014

      Kris

      You’re invited, Heather! :)

  • Wild rice salads are so yes. This looks like a delicious iteration! Majorly.

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  • KRIS! This salad. I die. It’s so darn beautiful. Those cherries. I have been eating cherries like it’s going out of style lately, so this just fits right into my current routine. ;) Thanks SO much for joining us for this potluck! I love your blog and your style, so it’s such a pleasure to have you on board. xox

  • […] So…Let’s Hangout, Grilled Thai Beef Salad with Sesame Lime Vinaigrette // I Am A Food Blog, Banh Mi Fries // Beard & Bonnet, Grilled Watermelon + Halloumi Salad // Gluten Is My Bitch, Mexican Corn Off The Cob  // 80Twenty, Herby Wild Rice Salad with Roasted Cherries […]

  • Reply July 25, 2014

    Cathy

    I’ve been eating cherries non-stop, and now you’ve given me another reason to go and buy another crate. This salad looks delicious! I’m glad we got to “meet” through the potluck. :)

    • Reply July 26, 2014

      Kris

      You have no idea, Cathy! It’s been non-stop cherries and watermelon over here for past few weeks! So glad we “met” too. :)

  • Kris!! This looks amazing. And those CHERRIES!! Let’s have a real life potluck ASAP!

    • Reply July 26, 2014

      Kris

      Deal, Alana! Total deal.

  • wow this is a seriously delicious looking salad, beautifully captured. so glad i stumbled across your website.. i definitely will be back!

    • Reply July 30, 2014

      Kris

      So glad, Thalia!! Welcome. :)

  • Reply July 28, 2014

    Em | the pig & quill

    This salad is major, Kris! So glad we had the opportunity to jazz up your summer with our little shindig. Internet friends are real friends, right? RIGHT?! Oh boy, if not I’m in for a rude awakening. Loved hangin’ out and hope we have the chance to do the whole potluck thing for realio someday! xo – Em

    • Reply July 30, 2014

      Kris

      Right!! It’s amazing how many real life friends I’ve made on the internet. (I can’t believe I’m saying this, but it’s true!). And yes, I can’t wait until we can one day do the whole potluck thang. xo

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