Wild Rice Salad with Arugula Pesto
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Ingredients
  • 3 cups arugula, divided
  • ½ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, chopped
  • ⅛ to ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 8 ounce package cooked wild rice (Note: I used a 4 ounce package of raw wild rice, cooked and drained and it was a perfect amount)
  • 2 cups halved cherry or grape tomatoes
  • ¼ cup crumbled feta cheese (I had the Mediterranean feta crumbles on hand and it was great)
  • 2 Tablespoons toasted pine nuts (or slivered almonds work too)
Instructions
  1. For the pesto, combine 2 cups of the arugula, Parmesan, oil, garlic, salt, and pepper in a food processor or blender and blend until smooth.
  2. Place the wild rice, pesto, tomatoes, and remaining 1 cup arugula in a bowl. Toss to coat then sprinkle toasted nuts on top and serve. Serves 4.
  3. (Note: I also added some pitted kalamata olives)
Recipe by The Culinary Cellar at https://theculinarycellar.com/40594-2/