Wild Rice Salad

Craving something light?

This wild rice salad combines a few of my favorite things–baby spinach, dried cranberries, toasted almonds and freshly shaved parmesan cheese.

3 c. wild rice
2 c. chicken stock
4 c. water
1 c. dried cranberries
1 c. sliced almonds, toasted
1 bag of baby spinach (salad kit)
sea salt + cracked black pepper
freshly shaved parmesan
fresh parsley

In a large pot, cook the wild rice according to package directions. I like to use a mixture of chicken stock and water to ensure that the rice has an extra level of flavor.

Once the rice is cooked, remove it from the heat, and fluff it with a fork. Stir in the cranberries, toasted almonds and baby spinach. It will seem like a lot of spinach, but it will wilt from the heat of the rice.

Garnish the salad with sea salt, cracked black pepper, shaved parmesan and fresh parsley.

This salad can be served warm or at room temperature.