Ingredients

The following ingredients have 4 Servings
  • 2 cups low-sodium vegetable broth
  • 1/3 cup wild rice
  • 2 tablespoons cider vinegar
  • 1 clove garlic, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
  • 2 cups pitted cherries, divided
  • 3 ounces (about 6 lightly packed cups) baby spinach
  • 2 celery stalks, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 3/4 cup toasted walnut halves, chopped

Instruction

  • In a medium saucepan, bring broth to a boil and stir in wild rice. 
  • <div>Lower the heat, cover the pan and cook at a bare simmer until rice grains are tender and most have popped open, about 50 minutes.&nbsp;</div>
  • <div>Drain off any excess liquid.&nbsp;</div>
  • <div>Spread rice on a plate and allow to cool.</div>
  • Meanwhile, pur&eacute;e vinegar, garlic, pepper, salt and 1 cup of the cherries in a blender.&nbsp;
  • In a large bowl, combine spinach, celery, green onions and walnuts.&nbsp;
  • Quarter remaining 1 cup cherries and add them to the bowl.&nbsp;
  • Drizzle with cherry pur&eacute;e and toss.&nbsp;
  • Toss again with the cooled rice and serve.