California Wild Rice, Arugula, Grapefruit and Toasted Pecans
- 1 cupuncooked California wild rice
- 8 cups water
- 3½ teaspoonsalt, divided
- 1 cuppecan halves
- ½ cup + 1 tablespooncanola oil, divided
- 2 cupsgrapefruit juice
- 1 tablespoonwhite wine vinegar
- 2 tablespoonsshallots, diced
- ¼ teaspoonfresh ground black pepper
- 1 (6 ounce) bagbaby arugula
- Place the water, wild rice and salt in a medium pot and bring to a simmer for 30-45 minutes or until the wild rice starts to split open and soften. (Do not cook until completely open). Strain off the excess water, place in a bowl and cover with cling film to cool.
- Slowly reduce the grapefruit juice to 1/4 cup over a low flame. Transfer to a small mixing bowl and add the vinegar, salt and shallot, let steep for 15 minutes. Add the canola oil in a slow steady stream while whisking constantly to emulsify. Add the pepper.
- Wash the arugula in cold water, gently swishing to loosen any grit, let set for 5 minutes to allow any dirt to settle to the bottom and gently lift the arugula from the top and dry in a salad spinner.
- Toss the pecans with the canola oil and salt, spread out on a parchment paper lined sheet pan and bake in a 350-degree oven for 8-10 minutes or until lightly browned and fragrant. Peel the grapefruit and remove each segment by cutting to the center on either side of the membrane to release the segments. Toss the wild rice, grapefruit and pecans with a few tablespoons of the vinaigrette.* Gently mix the contents of the 2 bowls together and divide amongst 6 chilled plates.
Arugula bruises very easily so gently toss the arugula in another bowl with the remaining vinaigrette.