overhead shot of California Wild Rice, Arugula, Grapefruit, and Toasted Pecans

California Wild Rice, Arugula, Grapefruit and Toasted Pecans

Recipe courtesy of the California Wild Rice Advisory Board. Created by Executive Chef Craig von Foerster Sierra Mar at Post Ranch Big Sur, California Refreshing Arugula salad accented with California Wild Rice, grapefruit and pecans.

  • Servings
    6

Ingredients

  • 1 cup uncooked California wild rice
  • 8 cups water
  • 3½ teaspoon salt, divided
  • 1 cup pecan halves
  • ½ cup + 1 tablespoon canola oil, divided
  • 2 cups grapefruit juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons shallots, diced
  • ¼ teaspoon fresh ground black pepper
  • 1 (6 ounce) bag baby arugula
  • 3 large grapefruit

Directions

  • Place the water, wild rice and salt in a medium pot and bring to a simmer for 30-45 minutes or until the wild rice starts to split open and soften. (Do not cook until completely open). Strain off the excess water, place in a bowl and cover with cling film to cool.

  • Slowly reduce the grapefruit juice to 1/4 cup over a low flame. Transfer to a small mixing bowl and add the vinegar, salt and shallot, let steep for 15 minutes. Add the canola oil in a slow steady stream while whisking constantly to emulsify. Add the pepper.

  • Wash the arugula in cold water, gently swishing to loosen any grit, let set for 5 minutes to allow any dirt to settle to the bottom and gently lift the arugula from the top and dry in a salad spinner. Set aside.*

  • Toss the pecans with the canola oil and salt, spread out on a parchment paper lined sheet pan and bake in a 350-degree oven for 8-10 minutes or until lightly browned and fragrant. Peel the grapefruit and remove each segment by cutting to the center on either side of the membrane to release the segments. Toss the wild rice, grapefruit and pecans with a few tablespoons of the vinaigrette.* Gently mix the contents of the 2 bowls together and divide amongst 6 chilled plates.
 

Recipe Notes

Arugula bruises very easily so gently toss the arugula in another bowl with the remaining vinaigrette.

Nutrition Facts

  • Calories 247
  • Total Fat 9g
  • Cholesterol 19mg
  • Sodium 565mg
  • Carbohydrates 34g
  • Dietary Fiber 2g
  • Protein 8g