📝 About This Recipe
Celebrate the earthy, nutty profile of authentic Zizania with this vibrant harvest salad that balances chewy textures with bright, seasonal flavors. This dish showcases the unique 'pop' of wild rice kernels paired with the jewel-like sweetness of dried cranberries and the citrusy zing of a maple-cider vinaigrette. It is a sophisticated, nutrient-dense side dish that brings a touch of North American woodland elegance to any table, whether served warm or chilled.
🥗 Ingredients
The Grain Base
- 1 cup Wild Rice (rinsed thoroughly in cold water)
- 3 cups Vegetable Broth (low sodium preferred)
- 1/2 teaspoon Kosher Salt
- 1 piece Bay Leaf (fresh or dried)
The Salad Mix-ins
- 3/4 cup Dried Cranberries (roughly chopped if very large)
- 1/2 cup Pecan Halves (toasted and coarsely chopped)
- 3 pieces Scallions (thinly sliced, white and green parts)
- 1/2 cup Flat-Leaf Parsley (freshly chopped)
- 2 pieces Celery Stalk (finely diced for crunch)
- 1/2 cup Feta Cheese (crumbled (optional for creamy finish))
Maple-Cider Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Pure Maple Syrup (Grade A dark preferred)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 teaspoon Orange Zest (freshly grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the rinsed wild rice, vegetable broth, salt, and bay leaf in a medium heavy-bottomed saucepan.
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2
Bring the liquid to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer.
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3
Cook the rice for 45 to 55 minutes. You are looking for the kernels to puff open slightly to reveal a white, tender interior while maintaining a chewy bite.
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4
While the rice simmers, place the pecans in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden brown. Remove immediately to prevent burning.
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5
In a small glass jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, orange zest, and black pepper until emulsified.
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6
Once the rice is cooked, remove from heat. If there is excess liquid, drain it through a fine-mesh sieve.
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7
Discard the bay leaf and return the rice to the pot. Cover and let it steam off the heat for 5 minutes; this ensures a fluffy texture.
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8
Transfer the warm rice to a large mixing bowl. Pour half of the dressing over the rice while it is still warm to allow the grains to absorb the flavors.
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9
Allow the rice to cool to room temperature (about 15-20 minutes).
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10
Fold in the dried cranberries, diced celery, sliced scallions, and chopped parsley.
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11
Add the toasted pecans and the remaining dressing, tossing gently to coat all ingredients evenly.
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12
Just before serving, sprinkle with crumbled feta if using. Taste and add an extra pinch of salt or a squeeze of orange juice if needed.
💡 Chef's Tips
For the best flavor, use 100% wild rice rather than a 'wild rice blend' which often contains mostly white or brown rice. To save time, the rice can be cooked up to 2 days in advance and kept in the refrigerator. If your wild rice seems too tough after 50 minutes, add 1/4 cup more water and continue simmering for 10 more minutes. Avoid over-mixing once the feta is added, as the cheese can break down and make the salad look cloudy. To make it vegan, simply omit the feta or replace it with diced avocado for creaminess.
🍽️ Serving Suggestions
Pair with roasted chicken or turkey for a classic autumnal dinner. Serve alongside a crisp glass of Chardonnay or a sparkling apple cider. Excellent as a stuffing for roasted acorn or butternut squash. Enjoy as a light lunch over a bed of fresh baby arugula. Pairs beautifully with a side of crusty sourdough bread and salted butter.