Nutty wild rice meets dried cranberries, toasted pecans, and fresh herbs in a bright, zesty vinaigrette.
# Components:
→ 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 freshly ground black pepper, to taste
# Directions:
01 - Rinse the wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until rice is tender and some grains have burst. Drain excess water and let cool slightly.
02 - While the rice cooks, toast pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. 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 the cooked wild rice, dried cranberries, toasted pecans, diced apple (if using), green onions, parsley, chives, and thyme to the vinaigrette. Gently toss until ingredients are evenly coated.
05 - Adjust seasoning with additional salt and pepper if needed. Serve the salad at room temperature or chilled.
