Wild Rice & Chanterelle Salad with Dried Cherries

Wild Rice & Chanterelle Salad with Dried Cherries
A salad filled with tasty morsels and crunchy tidbits that is elegant and visually pleasing. It takes a few extra steps but the result is magnificent and unforgettable!

Wild Rice:
8 cups water
2 cups wild rice
2 teaspoons sea salt, or to taste
1 bay leaf
12 sprigs thyme
4 teaspoons vegetable oil
2 pounds fresh Chanterelle mushrooms, cleaned, trimmed, and chopped

1/2 cupextra virgin olive oil
6 tablespoons aged Balsamic vinegar
4 large shallots, sliced very thinly
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons fresh thyme, coarsely chopped
2 teaspoons freshly ground black pepper
1 cup dried tart cherries

Salad: 1 cup toasted black walnuts
1 pound stemmed arugula
8 ounces fresh white goat cheese, crumbled (about one cup)


Wash the rice thoroughly under cold water for about two minutes.

Bring the water to a boil and add the salt and herbs. Add the wild rice and simmer for bout 40 minutes, or until it's tender.

Drain the rice. Remove the bay leaf and they thyme and allow the rice to cool.

Heat the vegetable oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned, stirring occasionally.

Remove from the heat, drain, and set aside.

Whisk the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper together with a whisk.

Taste, and season with salt to taste. Add the dried cherries.

Combine the rice in a salad bowl with the mushrooms. Toss with the vinaigrette and cherries.

Serve the rice on a platter topped with the greens and sprinkled with goat cheese and the toasted black walnuts.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


How can we help?

Receive our newsletter