Formerly vanilla.com | CheckoutCart
I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Wild Rice, Chickpea and Cherry Salad

 IMG_4848_Fotor

 

Washington State may well remember 2017 for the abundance of its sweet cherries from the Yakima Valley. The record crop came in late but the fruit has continued for nearly two months, with unusually low prices and delicious, plump fruit. For those of us who nearly turn into myna birds during cherry season, it has been cause for celebration.

As I’m not only a cherry fanatic, but also all but live on salads throughout the summer, I was inspired to create my own take on a recipe from Everyday Vegetarian. It’s perfect for picnics, a side dish for a potluck, or a light supper with grilled fish or chicken. Nothing wilts in this salad and you can double it easily and make it ahead of time.

The recipe calls for goat cheese. If you are not a fan of goat cheese, there are soft cow’s milk cheeses you could substitute or you could be bold and use blue cheese or gorgonzola. I used one of my special favorites, Bucheron, made from goat’s milk, which is also made from cow’s milk. There are also some excellent vegan soft cheeses; one of my favorite vegan cheese makers is Kite Hill.

I hope you’ll enjoy the many textures and flavors in this salad. If you want, lay a bed of greens down then place the finished salad on top. You will want to double the dressing if you do this.

Wild Rice, Chickpea and Cherry Salad
Serves 4
Write a review
Print
Ingredients
  1. 2 cups cooked wild rice, warmed
  2. 1/4 cup chopped red onion
  3. 1/4 cup lightly packed chopped fresh basil leaves (can substitute chopped parsley if preferred)
  4. 1 15-ounce can chickpeas or cannellini beans
  5. Between 20 and 25 large black cherries, pitted and cut into quarters
  6. 3 tablespoons olive oil
  7. 2 tablespoons white balsamic or white wine vinegar
  8. Sea salt and freshly ground pepper to taste
  9. 2 ounces of soft goat or cow's cheese crumbled, or more to taste
  10. chopped, toasted or lightly candied pecans
Instructions
  1. Place warm wild rice, onions, basil strips (or chopped parsley), chickpeas or cannellini beans, and cherries in a medium bowl.
  2. Mix salad dressing ingredients and blend it into the salad. Season with salt and freshly ground pepper.
  3. Top with goat or cow's cheese and pecans.
http://vanillaqueen.com/
Patricia Rain
Follow me

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
Follow me
Like it? Then please share it!
Share on FacebookShare on LinkedInPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on RedditShare on TumblrDigg thisBuffer this pageEmail this to someone

Tags: , ,

Related Posts

Leave a comment

Comments links could be nofollow free.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup


The Vanilla Company