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Recipe: Wild Rice Salad With Cranberries And Pecans

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Wild Rice Salad with Cranberries and Pecans Recipe Salad with cranberries, Wild rice salad
Wild Rice Salad with Cranberries and Pecans Recipe Salad with cranberries, Wild rice salad from www.pinterest.com

Description

This wild rice salad with cranberries and pecans is a perfect dish for any occasion. The combination of the nutty wild rice, sweet cranberries, and crunchy pecans creates a unique and delicious flavor that will tantalize your taste buds. It is a perfect side dish for your holiday menu, potluck parties, or a casual dinner with friends and family.

Prep Time

The prep time for this wild rice salad is approximately 10 to 15 minutes.

Cook Time

The cook time for the wild rice is approximately 45 minutes.

Ingredients

  • 1 cup uncooked wild rice
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Measuring cups and spoons
  • Saucepan with lid
  • Bowl
  • Whisk
  • Knife
  • Cutting board

Method

  1. Rinse the wild rice in a fine-mesh strainer and drain well.
  2. In a saucepan, add the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and has absorbed all the water.
  3. Remove the rice from the heat, fluff with a fork, and let it cool to room temperature.
  4. In a large mixing bowl, add the cooled rice, dried cranberries, chopped pecans, chopped green onions, and chopped parsley. Mix well.
  5. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
  6. Pour the dressing over the rice mixture and toss to coat.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  8. Before serving, give the salad a quick toss and adjust the seasoning to taste.
  9. Transfer the salad to a serving dish and garnish with extra chopped pecans and parsley if desired.
  10. Serve chilled and enjoy!

Notes

  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
  • You can use any type of nut in this recipe, such as almonds or walnuts, instead of pecans.
  • For a vegan version, you can replace the honey with maple syrup or agave nectar.
  • If you prefer a more tangy dressing, you can increase the amount of apple cider vinegar.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 15g
  • Saturated fat: 2g
  • Cholesterol: 0mg
  • Sodium: 190mg
  • Total carbohydrates: 27g
  • Dietary fiber: 3g
  • Total sugars: 8g
  • Protein: 3g

Recipes FAQ

  • Can I use white rice instead of wild rice?

    • You can use white rice, but the texture and flavor of the salad will be different.

  • Can I add more vegetables to this salad?

    • Yes, you can add chopped carrots, celery, or bell peppers to the salad for more crunch and flavor.

  • Can I use a different type of vinegar?

    • You can use white wine vinegar or balsamic vinegar instead of apple cider vinegar.

  • Can I omit the nuts?

    • Yes, you can omit the nuts if you have an allergy or preference.

Recipe Tips

  • Make sure to rinse the wild rice well before cooking to remove any debris or impurities.
  • Fluff the rice with a fork after cooking to prevent clumping.
  • Toast the pecans in a dry skillet for a few minutes before chopping to enhance their flavor.
  • For a sweeter salad, you can add more honey or substitute it with brown sugar.
  • For a gluten-free version, make sure to use certified gluten-free wild rice and Dijon mustard.

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