Wild Rice and Cranberry Salad

Name: Wild Rice and Cranberry Salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups wild rice blend (or pure wild rice), rinsed; 3 cups vegetable broth (or water); 1/2 cup dried cranberries; 1/2 cup pecan halves, roughly chopped; 2 celery stalks, thinly sliced; 4 green onions (scallions), thinly sliced; 1/4 cup fresh flat-leaf parsley, roughly chopped; 2 tbsp apple cider vinegar; 3 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; 2 tsp pure maple syrup; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

Nutty wild rice tossed with sweet dried cranberries, toasted pecans, celery, and a simple apple cider vinaigrette. An earthy, harvest-style salad perfect for fall and holiday tables.

65 minEasyServes 6290 cal/serving

AmericanSaladStovetopVegetarianDairy-FreeEgg-FreeGluten-FreeLow-SodiumCorn-Free

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Ingredients

1.5 cups wild rice blend (or pure wild rice), rinsed
3 cups vegetable broth (or water)
1/2 cup dried cranberries
1/2 cup pecan halves, roughly chopped
2 celery stalks, thinly sliced
4 green onions (scallions), thinly sliced
1/4 cup fresh flat-leaf parsley, roughly chopped
2 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
2 tsp pure maple syrup
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Combine 1.5 cups rinsed wild rice blend (or pure wild rice) and 3 cups vegetable broth (or water) in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and most liquid is absorbed. Drain any excess liquid and spread on a baking sheet to cool completely.
2

While the rice cooks, toast 1/2 cup roughly chopped pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Remove from heat and let cool.
3

In a small bowl, whisk together 2 tbsp apple cider vinegar, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 2 tsp pure maple syrup, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
4

In a large bowl, combine the cooled wild rice, 1/2 cup dried cranberries, toasted pecans, 2 thinly sliced celery stalks, 4 thinly sliced green onions (scallions), and 1/4 cup roughly chopped fresh flat-leaf parsley.
5

Pour the vinaigrette over the salad and toss well. Taste and adjust seasoning. Serve at room temperature or chilled. The salad keeps well refrigerated for up to 3 days.

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Questions

Is toasting the nuts or seeds for Wild Rice and Cranberry Salad necessary?

Step 2 reads: "While the rice cooks, toast 1/2 cup roughly chopped pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant." It is quick and it shows. Step 2 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of maple syrup in Wild Rice and Cranberry Salad?

The entry for Wild Rice and Cranberry Salad calls for 2 tsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Wild Rice and Cranberry Salad gluten-free?

Yes. As written, nothing in the ingredient list for Wild Rice and Cranberry Salad is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth and the Dijon.

Does Wild Rice and Cranberry Salad contain tree nuts?

Yes: 1/2 cup pecan halves, roughly chopped. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Wild Rice and Cranberry Salad?

One serving (the recipe makes 6) is about 290 calories, with 8 g protein, 42 g carbohydrate and 10 g fat, plus 4 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

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