Wild Rice and Raspberry Salad with Toasted Walnuts, Feta and Raspberry Dressing

 

Wild Rice and Raspberry Salad with Toasted Walnuts, Feta and Raspberry Dressing | Harris Farm Markets

Wild Rice and Raspberry Salad with Toasted Walnuts, Feta and Raspberry Dressing | Harris Farm Markets

Wild rice gives this salad an earthy base and the raspberries are so sweet, fresh and uplifting along with the salty feta and crunchy herbal toasted walnuts. The dressing is made with a raspberry sauce which adds extra sweetness and acidity. Such a beautiful salad this might just become a favourite this spring! Add more or less of the ingredients to your taste. Wild rice does need more time to cook but it really is unique and perfectly accompanies the raspberries in this recipe!

  

INGREDIENTS: 

  • 300g Wild rice (approximately 2 packets)

  • 4 x Punnets raspberries

  • 120 g Walnuts

  • 150 g Feta (add less or more depending on how your preference. You can also use any other soft white cheese like a goats chevre or a marinated feta in oive oil)

  • 1 tsp Dry Italian herb mix or dried oregano

  • 1 x Handful of baby herbs (i.e red vein sorrel or any other, you can also replace these baby herbs with any of your other favourite i.e mint)

  • ¼ cup Raspberry vinegar

  • 3-4 tbsp Maple syrup

  • Olive oil

  • Salt

 

METHOD:

  1. Prepare the rice according to the packet instructions and then set aside and allow to cool.

  2. Meanwhile to prepare the raspberry salad dressing, place half the raspberries into a medium pot, add the raspberry vinegar and bring to the boil. Reduce to a simmer and stir often using your spoon. Let the raspberries break down into a puree and soften completely until a liquid consistency. Add the maple syrup and simmer for an extra 2 minutes. Use a sieve to remove all of the seeds from the raspberry sauce. Add a large drizzle of olive oil and a sprinkle of salt. Taste and season to your liking. Set aside.

  3. Heat a pan. Add the walnuts, the dry Italian herbs and a sprinkle of salt. Use a spoon to mix through well and continue moving the walnuts around the pan so that they don’t burn. Once aromatic and the walnuts are nicely toasted remove them from the pan.

  4. Place the cooked rice into a large mixing bowl and add the raspberries, the feta, the walnuts, and the baby herbs. Pour the raspberry dressing over the ingredients and mix through well until all the ingredients are evenly combined and coated with the dressing. Taste and adjust the seasoning to your liking.

 

Prep time: 10 minutes

Cook time: wild rice - approximately 40 minutes, salad – 15 minutes

Serves: 6-8

Recipe by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram. 

 

Ingredients for Wild Rice and Raspberry Salad with Toasted Walnuts, Feta and Raspberry Dressing

Raspberries (125g punnet)

$3.99 ea
 

Fetta - Danish (220g) Harris Farm

$3.99 ea