Wild Rice and Cranberry Salad
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.
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
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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.
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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.
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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.
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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.
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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.