In a 3 qt saucepan, saute onions in 1 T oil. Add rice and stir
to coat with oil. Add water and bring to a boil. Lower heat to
a simmer, cover for 30 minutes until grains are tender but
not split
While rice is cooking-
Toast nuts in a dry skillet.
Prepare vinaigrette
In a large skillet, heat 1 T oil and toss pears and thyme until
pear is just tender. Add spinach, tossing gently until wilted,
about 3 minutes.
Add the cooked rice and toss just until warmed through,
then season with salt and pepper and drizzle the vinaigrette
over it. Garnish with nuts just before serving. Serve warm as
aside dis or at room temperature as a salad.
Originally Submitted
3/3/2014
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