Fall Black Rice Salad

Less than 2 weeks until Thanksgiving — though it feels like March was yesterday. In the spirit of the season, I thought I’d use this post to remind myself (and hopefully others!) of the positives. This week I’m thankful for:

• How so many people showed up and voted for change and inclusivity in the US this month

• Snow, which has helped combat Colorado’s wildfires, and reminded me that fall is really here, even though this year has gone by in the blur

• Fall cooking and baking. Favorites this week, were: this wild rice salad, tahini rice crispy recipe from Bon Appetit, quiche, Massaman coconut curry with tofu, sourdough focaccia, and miso braised greens. Next week I’d like to make cranberry hand pies and a pear coffee cake!

• The upcoming holiday break — while it certainly won’t be a “normal” Thanksgiving, it will be nice to have a break and unplug

Fall Black Rice Salad

Published October 6, 2020 by Caitlin Sherwood

Serves: 6   |    Active Time: 30 minutes

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Ingredients:

1 tablespoon coconut oil or olive oil

1 small sweet onion, diced

2 cloves garlic, minced

1 cup black wild rice, such as Forbidden Rice (Wild rice blends will also work well)

2 cups chicken broth, or more as indicated on package (If using an Instant Pot to cook the rice, reduce to 1-1/4 cup broth)

3 slices bacon, cooked

1 apple, such as Sweet Tango or Honeycrisp

1/2 cup chopped, toasted pecans

2 cups baby arugula

Salt & pepper

Directions:

1. Heat oil in the bottom of a sauce pan (or Instant Pot on Sauté setting). Sauté onions and garlic until transparent.
2. Add rice to pot, along with broth. Cover, and cook according to instructions on the rice packet. (If using an Instant Pot, set to Multigrain setting for 14 minutes with the vent in the sealed position. Natural release for 10 minutes.)
3. Chop the bacon into 1/2-inch pieces. Core the apple, and dice. When the rice has cooled, add bacon, apple, pecans and arugula. Toss, and season with salt and pepper to taste.