Back to all Recipes

Orange Turmeric Wild Rice Salad

4

Product(s) Used

Special Diet

Dairy-Free, Gluten-Free, Vegetarian

Course

Side Dish

Main Ingredient

Occasion

Cookouts

Ingredients

  • ½ cup Wild rice
  • ½ teaspoon Ground turmeric
  • 4 Beets large
  • 1 tablespoon Extra-virgin olive oil
  • 1 cup Snap peas
  • 1 Pineapple small, peeled and diced
  • 1 tablespoon Fresh cilantro finely chopped
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 2 tablespoons San-J Orange Sauce
  • 1 tablespoon Sesame seeds
  • ¼ teaspoon Ground cayenne pepper or chili powder

Directions

  • Preheat the oven to 350 degrees F.
  • Cook the wild rice according to the package directions. Add the turmeric to the cooking water and mix well.
  • Poke holes in the beets using a fork. Place the beets on a rimmed baking sheet and drizzle with olive oil. Bake for 30 minutes then increase the heat to 400 degrees F and roast for another 25 minutes or until beets are tender.
  • Remove the beets from the oven, and set aside to cool for 10 minutes. Peel and dice each beet into ½ inch pieces. 
  • In a large bowl, combine the cooked wild rice, beets, snap peas, pineapple, cilantro, sea salt and pepper. Add the San-J Orange Sauce and cayenne pepper; toss to combine. Garnish with the sesame seeds and serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




During the COVID-19 pandemic, we're here for you. Read more about our enhanced product safety measures for our customers and our staff.
This is default text for notification bar