28 Jan Wild Rice & Pomegranate Salad
Featured at Winter Club Release Party, January 2025.
When most people think of salads, wintertime usually isn’t the first season that comes to mind.
Humble winter vegetables and grains like wild rice and wheat berries are some of my favorite combinations, especially as a hearty salad when dressed with our sweet and tart Durant Pomegranate Vinegar and a healthy drizzle of Durant Mission EVOO.
Add your favorite toasted nuts or seeds for texture, in this case Oregon grown hazelnuts, and ample salty cheese like feta or an Italian Pecorino and you have a delicious, texturally pleasing and healthy salad.
~ Durant Culinary Director, Eric Bartle
Cook the wild rice and wheat berries according to the package directions, then drain and cool.
While the grains are cooking on the stove top, heat the oven to 400F.
On a standard baking sheet pan, evenly spread the roughly chopped red cabbage and drizzle with 2 Tbsp. of the Durant Mission EVOO and 1/2 tsp. Durant Fleur de Sel.
Roast cabbage for approximately 15 minutes or until the edges of the cabbage begin to brown and crisp.
Remove from oven, then drizzle the hot cabbage with 2 Tbsp. of Durant Pomegranate Vinegar.
In a large bowl, combine the cooked wild rice, cooked wheat berry, roasted cabbage and all the pan drippings.
Add the pomegranate seeds, toasted hazelnuts, half the remaining vinegar, olive oil and salt.
Toss well, then transfer to a large serving platter or individual plates and garnish with the crumbled feta.
Enjoy!
Ingredients
Directions
Cook the wild rice and wheat berries according to the package directions, then drain and cool.
While the grains are cooking on the stove top, heat the oven to 400F.
On a standard baking sheet pan, evenly spread the roughly chopped red cabbage and drizzle with 2 Tbsp. of the Durant Mission EVOO and 1/2 tsp. Durant Fleur de Sel.
Roast cabbage for approximately 15 minutes or until the edges of the cabbage begin to brown and crisp.
Remove from oven, then drizzle the hot cabbage with 2 Tbsp. of Durant Pomegranate Vinegar.
In a large bowl, combine the cooked wild rice, cooked wheat berry, roasted cabbage and all the pan drippings.
Add the pomegranate seeds, toasted hazelnuts, half the remaining vinegar, olive oil and salt.
Toss well, then transfer to a large serving platter or individual plates and garnish with the crumbled feta.
Enjoy!