Wild Rice Salad | Lauren Gulyas

Ease of Preparation: Medium.

Yield:   2-3 servings.

Ingredients:

1 cup (240ml) uncooked wild rice

8 oz. (240g) goat cheese, shaped into rounds ½ inch thick and 2 inches wide

1 egg, beaten

1 cup (240ml) panko bread crumbs

12 spears of asparagus, ends removed

½ cup (120ml) grapeseed oil

2 tablespoons (30ml) Dijon mustard

¼ cup (60ml) red wine vinegar

2 tablespoons (30ml) honey

2 cups (480ml) arugula

½ cup (120ml) roughly chopped walnuts, toasted

½ cup (120ml) dried cranberries, roughly chopped

Canola oil, for frying

Salt and pepper

Method:

Bring lightly salted water to a boil in a medium saucepan over high heat.

Add rice and cook for 40-45 minutes, until tender.

Strain rice and spread onto a baking tray to cool at room temperature.

Reserve rice for later use.

While rice cools, place goat cheese rounds on a parchment-lined plate and transfer to the freezer to cool for 30 minutes.

Once goat cheese is cooled, dip each round into the beaten egg and roll in panko breadcrumbs, to coat.

Repeat with remaining goat cheese rounds.

Heat ½ inch of canola oil over medium-high heat in a skillet.

Place breaded goat cheese in hot oil and cook for 2-3 minutes.

Flip and continue cooking for 1-2 minutes, until golden brown and crispy.

Transfer goat cheese rounds to a paper towel-lined plate to drain.

Reserve goat cheese rounds for later use.

Place grill pan over medium-high heat.

Brush asparagus with canola oil and season with salt and pepper.

Place asparagus on hot grill and cook for 2-3 minutes per side, until soft and slightly charred.

Reserve asparagus for later use.

In a mixing bowl, whisk together grapeseed oil, mustard, vinegar, honey, and salt and pepper until emulsified.

Place arugula and wild rice in a mixing bowl and toss toasted walnuts and cranberries.

Top rice with asparagus and fried goat cheese rounds.