Harvest Wild Rice Salad with Parsley Pistachio Sauce

The typical rice salad side dish is lightened and brightened with the addition of an herb and citrus sauce made from fresh parsley, lemon and toasted pistachios. With a flourish of pomegranate seeds as a garnish, our rice salad recipe is beautiful and elegant enough for any holiday table but also easy and quick to make for a weeknight meal.

Parsley Pistachio Sauce

1/2 cup pistachios, lightly toasted

1 cup parsley

1 clove garlic

Zest of one lemon

1/3 cup olive oil

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Rice Salad

2 tablespoons olive oil

1 red onion, sliced

3 ribs celery, sliced

2 medium sweet potatoes, peeled and diced into ½” cubes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups cooked wild rice

1/3 cup pomegranate seeds

For the sauce:

In a food processor fitted with a metal blade, pulse pistachios until roughly chopped, about 4-5 pulses. Add parsley, garlic, and lemon zest. Pulse until all ingredients are combined but still chunky. Transfer to a small mixing bowl and stir in olive oil, lemon juice, salt and pepper. Set aside.

For the rice salad:

Heat olive oil in an enameled cast iron baker over medium heat. When the oil is hot, add onion, celery, sweet potato, salt and pepper. Sauté until vegetables are tender, about 12-15 minutes. Add wild rice and stir to combine. Season to taste with additional salt and pepper if desired.

Mix 1/2 cup of the parsley pistachio sauce into the wild rice mixture. Serve with additional sauce on the side and garnish with the pomegranate seeds.