Made With Leftover Wild Rice!
Prep Time: 20 minutes
Cooking Time: No cooking required
4-5 cups cooked wild rice, chilled
1 1/2 cups grape tomatoes, halved
1 cup seedless cucumbers, diced
1/4 cup pomegranate seeds
1/4 cup pignoli nuts
1/2 cup golden raisins
1/4 cup red onions, sliced thin
handful of Arugula
splash of red wine vinegar
drizzle of olive oil
Place all ingredients in the salad bowl and toss, season to taste. Cook’s Note: I made this with leftover wild rice cooked in chicken stock, but can be cooked with vegetable stock to keep it Vegan.