Wild Rice Salad with Charred Corn, Tomatoes and Spiced Pecans
 
 
Earthy wild rice is paired with sweet spiced pecans, tangy feta, caramelized onions, and charred corn to make a flavor-packed main dish salad.
Yield: 4-6 servings
Ingredients
  • 2 ears of corn
  • 2 tbsp olive oil
  • 1 cup wild rice
  • 1 small cinnamon stick
  • 1 red chile, split lengthwise
  • 1 red onion, finely chopped
  • 3 tbsp red wine vinegar
  • ¼ tsp smoked paprika
  • ½ cup pecans
  • 1 tbsp agave nectar
  • 1 tsp cumin seeds
  • pinch of salt
  • 4 oz feta, crumbled
Instructions
  1. Heat the oven to 300.
  2. Cut the kernels off of both ears of corn. Put 1 tbsp of the oil in a big pan and add the corn. Cook over high heat until slightly charred.
  3. Simmer the wild rice, cinnamon and chile in water according to package directions. Drain, if necessary, and let cool.
  4. Caramelize the red onion in a pan in the remaining oil until soft. Add the vinegar and paprika. Cook until the vinegar has evaporated. Remove from the heat and let cool. Add to the corn.
  5. Toss the pecans with the agave, cumin seeds, salt and 1 tbsp water. Bake on a parchment-lined baking sheet for ten minutes or until golden.
  6. Toss together the rice, corn, onions, feta and pecans.
Notes
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/wild-rice-salad-with-charred-corn-cumin-spiced-pecans-and-feta.html