Wild Rice Salad with Cranberries & Pecans
User Reviews
4.9
Wild Rice Salad with Cranberries & Pecans
Description
Wild Rice Salad with Cranberries & Pecans combines cooked and cooled wild rice with a vibrant mix of textures and flavors. Toasted pecans add crunch and nuttiness, while dried cranberries lend sweetness. Fresh parsley and celery provide an herbaceous and crisp counterpoint, and diced apple contributes juicy freshness. Pepitas add additional crunch and a mild nuttiness.
A dressing made from fresh orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper dresses the salad, imparting a balance of tanginess and sweetness that complements the ingredients. Cooking the rice to tenderness with some grains splitting open softens the texture but maintains bite.
This salad is suitable as a side dish or light main, served chilled or at room temperature. The variety of ingredients makes it suitable for fall menus or occasions seeking a mix of sweet, savory, and nutty elements. The recipe allows flexibility in seasoning to taste.
For convenience, the rice and dressing can be prepared in advance but add delicate items like nuts, apple, and parsley just before serving to keep freshness and texture intact. Leftovers keep for up to three days refrigerated.
Ingredients
- 1 cup wild rice , rinsed
- 4 cups water
- 1 ¼ teaspoons salt divided, fine sea salt
- ½ teaspoon orange zest
- ¼ cup orange juice from one orange, fresh
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper freshly ground
- 1 cup pecans roughly chopped, toasted
- ½ cup dried cranberries
- ½ cup Italian parsley chopped, fresh
- 2 celery diced, ribs
- 1 apple , peeled, cored, and diced
- ¼ cup Pepitas hulled pumpkin seeds, roasted and salted
- 2 green onions , light and green parts, thinly sliced
Instructions
- In a medium saucepan, combine the rice, 3/4 teaspoon of salt, and 4 cups of water. Bring the liquid to a boil, then turn the heat down to low. Cover and simmer for 50 minutes, then remove the pot from the heat but keep the lid on for an additional 10 minutes. Remove the lid and make sure the rice is tender, with most of the grains split open. Transfer the rice to a fine-mesh strainer to drain any excess water. Let cool.
- In a large bowl, whisk together the orange zest, orange juice, olive oil, vinegar, honey, mustard, pepper, and remaining 1/2 teaspoon of salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apple, pepitas, and scallions. Taste and adjust the seasoning, if desired. Serve cold or at room temperature.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Notes
- Nutrition info is estimated per 1 cup serving assuming six total cups yield.
- You can prepare the rice and vinaigrette up to three days ahead for ease.
- Add nuts, apple, and fresh parsley just before serving to preserve their texture and flavor.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 529mg | 22% |
| Potassium | 319mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 35mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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