Rainbow chard and wild rice salad with blood orange vinaigrette
Indulge in the vibrant flavors of rainbow chard with nutty wild rice, all tied together with tangy blood orange vinaigrette. A delightful culinary experience awaits!
Ingredients:
- 1 tablespoon blood orange zest plus 3 tablespoons juice
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/2 cup olive oil
- 1 cup dry wild rice
- Sea salt, to taste
- 1/4 cup raw, hulled pepitas
- 2 tablespoons extra-virgin olive oil
- 1 shallot, sliced
- 1 bunch rainbow chard, chopped
- 1/4 cup dried tart cherries
- 3 medium blood oranges, peeled and sliced into rounds
- 2 tablespoons minced chives
- Ground black pepper, to taste
Instructions:
- For the dressing:
- Combine the blood orange zest and juice, shallot, Dijon mustard, and sea salt in a small bowl. Gradually add the olive oil while whisking until the mixture is well blended and the dressing is thick and creamy.
- For the salad:
- Prepare the wild rice according to package instructions or boil 3 1/2 cups of water in a saucepan. Add the rice and a generous pinch of sea salt, let it come to a boil, then reduce the heat, cover, and simmer for about 45 minutes until the rice is tender but still slightly firm. Drain the rice, return it to the saucepan, and mix in 1/4 cup of the blood orange vinaigrette.
- Heat a medium skillet over medium heat. Toast the pepitas by shaking the pan until they start to pop. Set the pepitas aside and return the skillet to medium heat. Sauté the shallots in olive oil for about 2 minutes until they start to brown. Add the chard, a pinch of sea salt, and cook for around 4 minutes until the chard wilts slightly.
- Combine the warm shallots and chard with the rice. Mix in the cherries and additional dressing. Adjust the seasoning with salt if necessary.
- Arrange the salad on plates, interspersing blood orange slices. Drizzle with more dressing, sprinkle with black pepper, toasted pepitas, and chopped chives to finish.
Summary:
- Calories: 2336 kcal
- Fat: 155 g
- Protein: 49 g
- Carbs: 214 g
- Potassium: 3851 mg
- Magnesium: 923 mg