Wild Rice, Blue Cheese & Sugared Pecan Salad

6 servings

1 1/2 cups (375g) wild rice 
1/4 cup (50 mL) shallots, chopped 
1/4 cup (50 mL) currants 
1 tbsp (15 mL) freshly grated orange zest 
1 tub (142g) Castello® Traditional Crumbled Danish Blue or Castello® Blue Crumbled Cheese 

3 tbsp (45 mL) granulated sugar 
2 tsp (10 mL) poppy seeds 
1/2 cup (125 mL)canola oil 
1/4 cup (50 mL) raspberry vinegar 

sugared pecans: 
1/2 cup (125 mL)pecan halves 
1/4 cup (50 mL) granulated sugar 
2 tsp (10 mL) water 

Wild Rice, Blue Cheese & Sugared Pecan Salad


In a medium saucepan cook wild rice with 5 cups salted water for 30 minutes or until rice is ‘al dente’. Drain rice and add shallots, currants and orange zest; stir and set aside. Meanwhile prepare vinaigrette. In a small bowl whisk together the ingredients and set aside. 

For the sugared pecans; in a medium skillet combine sugar, pecans and water. Cook over medium heat until sugar melts and coats pecans, approximately 5 minutes. Remove from skillet carefully and allow to cool. In a large bowl toss wild rice with vinaigrette; top with sugared pecans and crumbled blue cheese. 

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