Grilled Radicchio and Plum Salad recipe
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Ingredients
- 4 cups water 1 cup uncooked wild rice salt to taste 1 medium head radicchio, cut into wedges 2 large plums, pitted and cut into wedges 2 tablespoons olive oil, divided, or as needed salt to taste 1 ounce crumbled goat cheese, or more to taste 1 tablespoon chopped fresh basil, or to taste 1 teaspoon chopped fresh thyme, or to taste 1 teaspoon aged balsamic vinegar, or to taste salt and ground black pepper to taste
Nutrition Info
- 526.7 caloriescarbohydrate: 76.1 gcholesterol: 11.2 mgfat: 19.2 gfiber: 7.4 gprotein: 17.3 gsaturatedFat: 5 gservingSize: -sodium: 353.9 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Radicchio and Plum Salad
Directions
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Bring water, wild rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain any excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more. Set aside.
Preheat an outdoor grill for high heat and lightly oil the grate.
Place radicchio and plum wedges on skewers. Coat in 1 tablespoon olive oil and season with salt.
Grill skewers on the preheated grill just until slightly charred, 1 to 3 minutes per side.
Let radicchio and plums cool slightly, about 2 minutes. Slice radicchio into smaller, bite-sized pieces and arrange with plums on a plate. Sprinkle cooked wild rice on top and add goat cheese, basil, thyme, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper.