This quick and filling Moroccan Wild Rice Salad uses a vibrant blend of arugula, mint, almonds and roasted carrot with a premium blend of Carolina® Jasmine with Red & Wild Rice.
Preheat oven to 425°F. Cook rice blend according to package directions, adding cinnamon stick and cloves to water. Remove spices.
Meanwhile, toss together carrots, oil, turmeric, cumin, paprika, cinnamon, salt and pepper until well coated. Arrange on parchment paper-lined baking sheet; bake for 20 to 25 minutes or until golden and tender.
Whisk together oil, orange zest, orange juice, vinegar, garlic, ginger, brown sugar, salt and pepper.
In a large bowl, toss rice and carrots with dressing. Stir in arugula, mint, apricots and almonds.
For a spicy finish, add harissa paste to the dressing.
In order to elevate an average salad from good to great, there are three key components that cannot be missed.
1- The first component is a good quality rice, and for this rice salad, we’re using not one but a blend of three different types of Non-GMO Project Verified rice including fragrant jasmine rice along with whole grain red rice and wild rice.
2- The second is to include flavorful ingredients like seasonings, spices or sauces. To switch things up in your weekly meals, try putting an international spin on your meals or try cooking with new items. This Moroccan-style dish uses a flavorful blend of ingredients like arugula, mint and oven-roasted carrots coated in oil, turmeric, cumin, paprika, cinnamon, salt and pepper.
3- Thirdly, a homemade dressing can really bring your salad up a notch. We’ve included a simple combination for this wild rice salad, but take a look at a few more in our list of vinaigrettes and dressings for rice salads.
Substitute sweet potatoes or butternut squash for carrots if desired.