Wild Rice Salad with Cranberries and Nuts
User Reviews
3.5
Wild Rice Salad with Cranberries and Nuts
Description
The Wild Rice Salad with Cranberries and Nuts brings together several elements that make it distinct and enjoyable. It starts with wild rice that is rinsed and optionally soaked to prevent splitting during cooking, resulting in a prettier, tender but slightly firm texture. Toasted raw pecans, cashews, and pistachios introduce a warm, roasted crunch. Red onion, green onions, and celery stalks with leaves contribute freshness and subtle sharpness. Dried cranberries provide bursts of concentrated sweetness that contrast with the earthiness of the nuts and the rice.
The salad is coated with a dressing made by whisking olive oil, your choice of vinegar (fig vinegar is suggested), lemon juice, Dijon mustard, and honey, seasoned with salt and black pepper. This dressing adds a harmonious balance of acidity, sweetness, and tang that complements the ingredients without overpowering them. The nuts are roughly chopped after toasting to ensure a pleasant bite, and the salad is best assembled when the rice is still warm enough to absorb the dressing flavors evenly.
This salad works well as a side to roasted meats or poultry, or as a hearty vegetarian main dish. Its combination of ingredients makes it suited for serving at gatherings or as a make-ahead dish since flavors meld well after resting.
Ingredients
- 1 cup wild rice rinsed
- 1/4 cup pecan raw halves
- 1/4 cup cashew nuts whole raw
- 1/4 cup pistachio
- 1/4 red onion small
- celery stalks with leaves, several small inner stalks
- 3 green onions
- 1/2 cup dried cranberries
dressing
- 1/4 cup olive oil
- 1 Tbsp vinegar I used fig, your favorite variety
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- salt to taste
- black pepper to taste
Instructions
- This first soaking step is optional, but will help keep your wild rice from splitting as much, which I think makes a prettier salad. If you have the time, soak the rice in plenty of water for 8 hours. Then drain and continue.
- Bring a quart of water and a teaspoon of salt to boil in a saucepan and add the rice. Bring back to a boil, lower the heat, cover, and cook for about 30-40 minutes, or just until the rice is tender. Wild rice will always have a little bite to it, so don't try to cook it until completely soft.
- While the rice is cooking, put the pecans and cashews in a large skillet and toast, over medium heat, until you smell them and they start to turn slightly brown. Take them off the heat and let them cool before giving them a rough chop.
- Drain the rice and put in a bowl.
- Toss the warm rice with the rest of the ingredients.
- Whisk together the dressing in a small jar. If you put the top on and shake it vigorously, it should emulsify. Taste it to adjust the amount of vinegar or seasonings. Toss the salad with half of the dressing, and then refrigerate until completely chilled.
- When ready to serve, add more dressing and toss well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 18mg | 1% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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