Warm Wild Rice Salad with French Onion Yogurt Dip

Ingredients

• 3 oz | French Onion Greek Yogurt
• 1 c | Wild Rice, rinsed & drained
• 4 each | Golden beets, cooked & diced
• 3/4 | Pecan Pieces, toasted
• 1 c | Seedless Grapes, halved
• 2 1/2 oz | Arugula, rough chopped
• to taste | Salt & Pepper

Method

1. In a saucepan, cover the rice with a minimum of 3” water and a pinch of salt; bring to a boil.
2. Cook for approximately 45 minutes or until the rice is tender.
3. Once rice is cooked, drain any excess water and place in a mixing bowl.
4. Combine beets, pecans, grapes and arugula.
5. Fold in the French Onion Greek Yogurt Dip.
6. Season to taste and serve.