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Wild Rice and Cranberry Salad

Wild Rice and Cranberry Salad

This Wild Rice and Cranberry Salad is a delightful blend of earthy wild rice, tart dried cranberries, and crunchy toasted pecans, all tossed in a bright apple cider vinaigrette. It's a perfect side dish for any gathering, offering a balance of sweet and savory flavors.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice (uncooked)
  • 3 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped
  • 3 large green onions, thinly sliced
  • 1/4 cup fresh parsley, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Rinse the wild rice under cold water and combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer covered for 45-50 minutes until grains burst open.
  2. While the rice cooks, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl. Season with salt and pepper.
  3. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden.
  4. Transfer warm rice to a mixing bowl, pour half the dressing over it, and mix. Add cranberries, pecans, green onions, and parsley. Toss gently.
  5. Add remaining dressing if needed, adjust seasoning, and serve immediately or chill for an hour.

Notes

Rinse the rice to remove excess starch. Use vegetable broth for added flavor. Toast nuts for better taste. Store leftovers in an airtight container in the fridge for up to 5 days.