Nutty wild rice blends with sweet cranberries, toasted pecans, and fresh herbs in a bright vinaigrette.
# Ingredient List:
→ Grains
01 - 1 cup uncooked wild rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fruits & Nuts
04 - 2/3 cup dried cranberries
05 - 2/3 cup pecans, roughly chopped and toasted
06 - 1 small apple, diced (optional)
→ Fresh Produce & Herbs
07 - 2 green onions, thinly sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh chives, chopped
10 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
→ Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper, to taste
# Recipe Steps:
01 - Rinse wild rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until tender and some grains have burst open. Drain any excess liquid and allow to cool slightly.
02 - Heat a dry skillet over medium heat. Add chopped pecans and toast for 3–4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside.
03 - In a large mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and black pepper until emulsified.
04 - Add cooked wild rice, dried cranberries, toasted pecans, diced apple (if using), green onions, parsley, chives, and thyme to the bowl with the vinaigrette. Toss gently to evenly coat all ingredients.
05 - Taste the salad and adjust seasoning with additional salt and pepper as desired. Serve at room temperature or chilled.
