Imagine a dish that combines the nutty richness of wild rice, the sweet tang of cranberries, and the crunch of pecans in one irresistible salad. This Wild Rice Salad with Cranberries isn't just another side dish—it's a culinary adventure that will transform your meal prep from boring to extraordinary! Perfect for health-conscious foodies and flavor enthusiasts, this recipe promises to tantalize your taste buds and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup wild rice
- 2 cups water
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup chopped green onions
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by rinsing the wild rice under cold running water in a fine-mesh strainer to remove any debris or excess starch. This will help the rice cook more evenly and improve the texture.
- In a medium saucepan, combine the rinsed wild rice and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 45 minutes. Check for doneness; the rice should be tender and have burst open. If it is still too firm, continue cooking for an additional 5-10 minutes, checking periodically.
- While the wild rice is cooking, prepare the other ingredients. In a small bowl, combine the dried cranberries and apple cider vinegar. Let them soak for about 10 minutes to soften the cranberries.
- Chop the pecans and green onions. Set them aside for later use.
- Once the wild rice is cooked, remove it from heat and let it sit covered for 5-10 minutes. This allows any remaining moisture to be absorbed.
- Fluff the cooked wild rice with a fork and transfer it to a large mixing bowl. Allow it to cool slightly.
- Add the soaked cranberries (along with any remaining vinegar), chopped pecans, and chopped green onions to the bowl with the wild rice.
- In a small bowl, whisk together the olive oil, salt, and pepper to create a dressing. Adjust the seasoning to taste.
- Pour the dressing over the wild rice mixture and toss gently to combine all the ingredients thoroughly.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. This salad can be served warm or chilled, depending on your preference.
- Serve the wild rice salad in individual bowls or on a large platter, garnished with additional pecans or green onions if desired. Enjoy your delicious Wild Rice Salad with Cranberries!
Tips
- Always rinse wild rice thoroughly to remove any excess starch and debris, ensuring a cleaner, more distinct texture.
- Don't rush the cooking process—wild rice takes time to burst open and become perfectly tender.
- Soaking cranberries in apple cider vinegar adds an extra layer of flavor and helps them plump up beautifully.
- Let the salad rest for at least 10 minutes before serving to allow the flavors to meld together completely.
- This salad is incredibly versatile—serve it warm as a hearty side or chilled as a refreshing lunch option.
- For added nutrition, consider toasting the pecans lightly before adding them to enhance their nutty flavor.
- Make extra and store in the refrigerator—this salad tastes even better the next day as the flavors continue to develop!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 6g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
