Wild Rice, Mint and Pomegranate Salad

[nverland]

Wild Rice, Mint and Pomegranate Salad
Servings: 4 Active time: 15 mins Total time: 45 mins

Ingredients

For the salad
2/3 cup soft dried apricots, peaches or mangoes
2/3 cup uncooked wild rice (4 ounces)
3 cups cold water
Sea salt
Freshly ground black pepper
1/2 cup pine nuts, toasted (see NOTE; may substitute shelled pistachios or pumpkin seeds)
2 medium carrots, cut into 1/4-inch dice (about 3/4 cup diced)
3 scallions, white and light-green parts, roughly chopped
Large handful fresh mint leaves
1 small bunch baby arugula (about 4 ounces, 3 1/2 to 4 loosely packed cups)

For the dressing
1/4 cup pomegranate molasses
1/4 cup extra-virgin olive oil
2 large cloves garlic, crushed and finely chopped
Sea salt
Freshly ground black pepper
2/3 cup fresh pomegranate seeds


Steps

1. For the salad: In a medium bowl, add the dried apricots, peaches or mangoes and pour enough very hot water over them to cover. Let soak for 10 minutes.
2. Combine the rice and water in the pressure cooker. Lock on the lid and bring to high pressure. Lower the heat slightly, but maintain high pressure, and cook for 22 minutes. To cool, use the quick-cool method suggested by the manufacturer of your pressure cooker; or place the pressure cooker in the sink at a slight angle and run cold water on the top of the cooker and down the side, being careful not to let any of the water run over the pressure-release vent or valve. When cool, unlock and remove the lid, taking care to avoid any steam that is released as you open the cooker. Pour the rice into a fine-mesh strainer and rinse under cold water. Allow it to drain, then season with salt and pepper to taste. Transfer to a large mixing bowl. (See NOTES)
3. Drain the soaked apricots, peaches or mangoes and roughly chop. Add to the rice along with the pine nuts, carrots, scallions, mint and arugula.
4. For the dressing: In a medium bowl, whisk together the pomegranate molasses, olive oil, garlic, and salt and pepper to taste. Stir in the pomegranate seeds. Pour over the rice-vegetable mixture and toss to coat the salad evenly with the dressing.

NOTES: To toast pine nuts, place them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts become a light golden-brown. Transfer to a small bowl to cool.

If using an Instant Pot to make the rice, pour 2 cups of water into the Instant Pot; then add the 1 cup of rice. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set it to 28 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.) Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Drain the rice, if necessary. Otherwise, fluff the rice and proceed as directed.

Instead of wild rice >> use brown rice, orzo or quinoa.
Not a fan of dried fruit? >> Use fresh slices of apple, persimmon or more pomegranate seeds.
Pine nuts are nice here >> but I like pistachios even better.
No mint? >> Go for parsley, chives or tarragon.