Ingredients

1. 4 cups water
2. ¾ cup wild rice
3. ½ teaspoon salt
4. 2 large stalks of celery, finely chopped (¾ cup of chopped celery)
5. ½ cup pomegranate seeds
6. 1 large bunch cilantro, finely chopped

For the dressing

1. 2 tangerines
2. 1 teaspoon tangerine zest
3. ¼ cup tangerine juice
4. 1 tablespoon oil
5. 1 teaspoon salt
6. 2 teaspoon fresh grated ginger
7. 1/3 cup sliced almonds
8. 1 tablespoon seasame oil
9. 1 teaspoon chilli paste (optional)
10. 1 tablespoon rice Vinegar

Directions

1. Add 2 cups of water in a rice cooker. In a different bowl, rinsed the wild rice first. Then add 2 cups of water and ½ tsp salt to the rinsed rice. Place the bowl inside the rice cooker and cook for 40mins.
2. Peel the skin of 2 tangerines and cut the slices into two pieces without seeds.
3. In a medium saucepan, heat the oil, add the grated ginger and sliced almonds. Toss the mixture for a minute.
4. Meanwhile, make the dressing. Put the seasame oil in the tangerine juice and mix the liquid together. Once mixed, add sautéed ginger and sliced almonds mixture, 1 tsp salt, chilli paste, tangerine zest and rice vinegar. Mix well and set aside.
5. In a serving bowl, add the cooked wild rice, sliced tangerines pieces, chopped celery and pomegranate seeds and toss gently together. Then add the freshly chopped cilantro and salad dressing and mix the salad gently.

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