Thanks for the review. I saved the link when Mtn posted, but I'll need to buy the wild rice and arugula!

seagrass

I decided to save it for tomorrow, when we are having a guest who is vegetarian. Can't wait to make it.

So glad you made it and liked it, Local. DD and I both love arugula and I could eat wild rice on a daily basis. I usually serve it with room temp chicken but I think it will be good with a honey baked ham, too.

KSWL I must emphasize I really liked it. I used dried cranberries(not cherries) toasted pecans( not almond). Making do. We love arugula also, and since it grows easily in a green house I can get it from our farm share all year round.

You may want to try these wild rice cakes with smoked Gouda https://www.williams-sonoma.com/recipe/wild-rice-cakes-with-smoked-mozzarella-and-pecans.html

Hmmm, I've got a bag of wild rice in the cupboard and two trays of arugula ready to harvest in the basement. Add one vegetarian and I think I need to have this for dinner tonight. Thanks!

ETA: I just realized it was Cookie+Kate. I made her granola yesterday and it was delicious. I'll have to look at more of her recipes.

We had a wild rice dish one Thanksgiving and my Mum’s comment was “tastes like sticks and twigs.” 😆 IDK how she knows what that would actually taste like, but we got the point, it wasn’t her favorite side dish. When I make the wild rice dish for the next family meal, I’ll offer my Mum one boring, boiled potato. 🥔 😆

I love wild rice but I don't make it a lot. I make my kids try everything but there are some foods that , much as i love them, I can totally "get" why someone would dislike it. That was why I moved the salad production to day, when I knew I'd have someone else to enjoy it.

Looking forward to trying this. Too bad I didn't have this recipe a couple weeks ago. I had a bunch of extra argula (something I don't particularly love) and couldn't find any recipe I wanted to try. Now I have an excess quantity of sliced almonds so I can put those to use.

Thanks for the review. I have some farro I need to use up, and will sub it for the rice. She's right, too--toasting nuts always makes a big difference. That's also one of my favorite dressings--simple, easy and fresh.

I might have to try this using my new Instapot for the wild rice. I'd probably have to use kale or spinach though, arugula is hard to come by right now, and I can't usually afford to spring for the fancy greens off-season . . .

The salad doesn't really appeal to me but I'm always looking for interesting dressings and that one looks really good. I'll try it tonight.

I love Charlie Bird's Farro Salad from the NYTimes. https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad?ds_c=71700000052595478&gclid=Cj0KCQjwjPaCBhDkARIsAISZN7SWxvMRT5TnQ1ApjYfdrx3eHPiQCnN5U1ujIqJdmBRONlnUd0o8U7kaAmUyEALw_wcB&gclsrc=aw.ds

I couldn't get CB Farro Salad recipe from above link without giving my email but also found what appears to be the same thing here.

I made it as a test tonight. We have guests (vaccinated) coming for Easter! Casual, at our lake cabin.

It’s always hard for me to have vegetarian recipes, but this will work nicely serving the FETA on the side.

Although I liked it as written, I will make more dressing for those who might need it. Thanks!

Thank you for posting this. We made it today. Served it with grilled swordfish. Quite yummy!

Mmmm looks good! DH and I revamped our eating habits several weeks ago and now I’m always looking for new and interesting salads to try.

We are following Mark Hyman’s ”Pegan” diet and it’s really working for us. We both feel so much better. I have lost 6 lbs., DH has lost about 10.

Made the salad tonight - very different from anything we ever have. DH said he liked it. Good thing because we have a big bowl of it leftover. I would make it again for a larger group.

If you are not a fan of wild rice for some reason, I thought this recipe would work well with Forbidden Rice/black rice, too. It has more of a real rice texture, but is gorgeous and would work well with the arugula and dressing.

SueB, I've gained a lot from Mark Hyman. And if you haven't yet, look into Dan Buettner and the Blue Zones.

Sue and Feathers - following a year of eating WAY too much comfort food, I'm looking for healthier menus. The Mediterranean Diet is one option but I'm curious about this Pegan Diet. There seems to be quite a bit of material out there about the Pegan but I would like your recommendations to the most helpful resources. Thanks!

ps - love wild rice salads and this looks like a good one although I might sub spinach in place of the arugula for us.

Feathers, yes, I read the book about blue zones after seeing a documentary about it (Netflix maybe).

Ruby, look up Katie Couric on Instagram — that’s how I got started with this 3 week “re-set.”

Thanks Sue!

@Feathers11 the Blue Zone book is very interesting! We've been trying (again) to decrease the "white stuff" in our diet. We were really on track with this for quite some time, but it has crept up on us. I love to cook and I have tried way too many new recipes during the pandemic. Thankfully, we have not gained (ha, my husband rarely does). We have tried to stay active. I'm going to take a look at Katie.

Day two - had some of the leftover salad for lunch. As the recipe said, it does hold up well. I think I like it even better than I did on day one.

I made the salad. Before adding the other ingredients and dressing, I almost threw it out. It stunk like a dirty ashtray. No one else noticed the smell so it must be how I process it. Odd but 🤷🏼‍♀️. Maybe that’s why I haven’t made wild rice in years?

The finished salad was fine but I doubt I’ll make it again because of my visceral reaction to the smell.

I am sensitive, overly sensitive maybe, to many aromas...adding wild rice to that list.

Yes, wild rice has a distinctive smell though I think it smells more like some kind of strongly brewed tea vs a dirty ashtray. It seems like people either love it or hate it.

Hhireno, yeah... grains have that earthy aroma, and if you're the one cooking, you really notice it. By the time it's part of the served dish, your guests are less impacted by it.

Localeater, I use farro in place of rice in savory dishes. I started using it about 10 years ago in place of oatmeal for my kids' breakfasts. It can be served warm with cinnamon, vanilla, etc. I'm really terrible with recipes and rarely follow them (which is why I cannot bake to save my life).

Ruby, Sue and Tina, I'll look at the books, documentary, etc.--thank you for those suggestions. I'm really interested in Blue Zones and am gradually incorporating the elements into my life, and not just the food portion but the whole lifestyle.

I'm no longer cooking for a family, as my kids are in college, and even when they are home, they are health-conscious and open to whatever I make. I have cut my meat consumption drastically, and my meals are centered around vegetables. I eat at least 5 different vegetables a day, supplemented with whole grains and nuts and the occasional meat. I had bacon over the weekend with brunch with my kids... it was divine and I'll never give it up. But my overall diet is shifting toward plant-based like the Blue Zones advocates. This is why salads like the OP are right up my alley and especially when they keep as leftovers. And spices and flavors are key.

Everyone loved it for Easter brunch, as I knew they would. We ate more of it for lunch today and it was as good the second as always. I make a batch of this for myself; the salad with fruit is a filling meal for me. When I plan to have I all week though I keep the components separated.

My daughter and I are each making it tonight in our own homes. I'm making it with wild rice, dried cranberries, and feta. She's making it with black rice, dried cranberries, and goat cheese. Should I just mix up half of it for my husband and myself and save the component parts to mix up fresh later? Or is it okay to mix it all and eat leftover?

I found Charlie Bird's Farro salad recipe on a non paywall site

https://www.foodnetwork.com/recipes/ina-garten/charlie-birds-farro-salad-6589464

Terrik, I have stored components separately but at Easter I didn’t, assuming the leftovers would be eaten the next day. They lasted several days and were absolutely delicious—- arugula is a very hearty and robust green that can withstand vinaigrette without wilting.

Thanks! That's easier than trying to measure out or eyeball half of each ingredient. 😄

I was amazed how well this salad keeps. I left a bowl home for DH when I went to our lake cabin only to find he hadn't eaten it when I got home a few days later. I hated to waste it and when I checked it out it was fine so I ate it. I suspect I won't be making it again unless I have a larger crowd because the fact he didn't eat the leftovers means he wasn't very fond of it. Loves wild rice so it must have been the arugla which I can imagine he thought was something farm animals graze on.

The salad was delicious! I'm looking forward to the leftovers for lunch today.

I used the Lundberg wild rice which i thought was particularly good

I was planning on making this this weekend. Finally we are celebrating! Two DD and 3 grandkids are coming to visit. I planned on making the wild rice salad but cannot find wild rice anywhere. Whole Foods, trader Joe’s or the big grocery store nothing. I picked up a package of Lindbergh rice and wild rice. Do you think this will work ? It comes with a garlic and basil seasoning packet maybe I’ll leave that out and just use the dressing. Any thoughts?

I think that you could use any rice that you want. I would leave out the seasoning packet though.

It should def work but def no spice packet!

Yup, I'll try without the seasoning packet. Crazy, some of the things that are currently hard to get. I had so much trouble finding good ole' fashioned birthday candles! Finally got them in the bakery department at the grocery store and the clerk said they've had a hard time getting them and for a long time could only get one color. Oh well, it will be fun to celebrate no matter what.

My local bakery has these candles and now I have them in inventory.

https://www.casparionline.com/collections/birthday-candles