Wild Rice “Minnesoba” with Arugula, Dried Cherry and Feta

July 20, 2018

Wild Rice “Minnesoba” with Arugula, Dried Cherry and Feta

Adapted from:
Cookie + Kate


Preparation and Cooking Time:
Thirty minutes, start to finish

Introduction paragraph:

Did you know all of our noodles are a perfect accompaniment for cold noodle salads in the summer months when no one wants to turn on the oven? Our Wild Rice Minnesoba is no exception! Unlike wild rice with its long cook times, this noodle boils in two minutes, and once you rinse under cold water – HUZZAH! – the start of a delicious cold salad!

The smoky and cacao-like undertone of this curious strand has roots in Minnesota grown and freshly milled wild rice. Our recipe exceptionally pairs this nostalgic noodle with peppery arugula, briny feta, and sweet, tart cherries (or cranberries!) dressed in a light champagne vinaigrette – making these beautiful mahogany strands a summertime favorite!
*This is NOT a gluten-free noodle. Not yet, anyway -- we're working on it!*




  • 1 9oz package of Dumpling & Strand Wild Rice “Minnesoba” noodles
  • ½ cup sliced almonds
  • 4 cups arugula
  • ½ cup coarsely chopped fresh basil
  • ½ cup dried sour cherries or cranberries, chopped (if large)
  • ⅓ cup crumbled feta

Champagne Vinaigrette Dressing

  • ¼ cup olive oil
  • 2 tablespoons lemon juice (about 1 medium lemon, juiced)
  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 medium clove garlic, pressed or crushed
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste



  1. Start 4 quarts of water to boil for the noodles. Add 3 teaspoons of salt to water.
  2. Heat a teaspoon of olive oil in a small sauté pan on medium-low, and add the almonds and a pinch of sale. Stir frequently until they’re golden brown and fragrant – about 5 minutes. Set aside to cool.
  3. Whisk together dressing ingredients till emulsified.
  4. Once water is at a vigorous boil add noodles and boil for 1.5 – 2 minutes, until al dente Remember; do not step away from the boil. It will go quickly! Shock noodles by rinsing in cold water and set aside.
  5. Transfer cold noodles into a large serving bowl and add dressing. Using tongs, toss gently to coat. Then add remaining salad ingredients and gently toss to combine.
  6. Finish with a bit of salt to make all the flavors come together.

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