📝 About This Recipe
This sophisticated salad celebrates the deep, nutty essence of true aquatic wild rice, accented by the buttery crunch of slow-toasted Georgia pecans. Tart dried cranberries and crisp Granny Smith apples provide a vibrant contrast to the earthy grains, all tied together by a silky maple-cider vinaigrette. It is a quintessential North American grain salad that transitions beautifully from a festive holiday side to a wholesome, protein-rich weekday lunch.
🥗 Ingredients
The Grain Base
- 1 cup Wild Rice (uncooked, rinsed thoroughly)
- 3 cups Vegetable Broth (low-sodium)
- 1/2 teaspoon Kosher Salt (for the cooking water)
Salad Components
- 3/4 cup Pecans (halves or large pieces)
- 1 large Granny Smith Apple (cored and diced into 1/4 inch pieces)
- 1/2 cup Dried Cranberries (unsweetened if available)
- 3 whole Green Onions (thinly sliced, white and green parts)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 stalks Celery (finely diced for crunch)
Maple-Cider Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Apple Cider Vinegar (raw and unfiltered preferred)
- 1 tablespoon Pure Maple Syrup (Grade A dark)
- 1 teaspoon Dijon Mustard (smooth style)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Orange Zest (finely grated)
👨🍳 Instructions
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1
Rinse the wild rice in a fine-mesh strainer under cold running water for at least 30 seconds to remove any debris or dusty residue.
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2
In a medium saucepan, combine the rinsed wild rice, vegetable broth, and salt. Bring to a vigorous boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 45-50 minutes. The rice is done when the kernels have burst open to reveal a white, fluffy interior but still retain a slight 'al dente' chew.
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4
While the rice cooks, preheat your oven to 350°F (175°C). Spread the pecans on a small baking sheet and toast for 7-9 minutes until fragrant and slightly darkened. Let them cool, then roughly chop.
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5
Prepare the vinaigrette: 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, drain any excess liquid that hasn't been absorbed. Spread the hot rice out on a large rimmed baking sheet for 10 minutes; this allows steam to escape and prevents the rice from becoming mushy.
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7
In a large mixing bowl, combine the cooled wild rice, diced apples, dried cranberries, diced celery, and sliced green onions.
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8
Pour about three-quarters of the dressing over the rice mixture while the rice is still slightly warm; this helps the grains absorb the flavors.
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9
Fold in the chopped toasted pecans and the fresh parsley. Tossing the pecans in last ensures they stay crunchy.
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10
Taste the salad. Add the remaining dressing if it feels dry, and adjust salt or pepper to your preference.
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11
Allow the salad to sit at room temperature for at least 20 minutes before serving to let the flavors meld together beautifully.
💡 Chef's Tips
For the best texture, ensure you use 100% wild rice rather than a blend, as blends often result in the white rice overcooking before the wild rice is tender. If your apples tend to brown quickly, toss the diced pieces in a teaspoon of lemon juice before adding them to the salad. Toasting the pecans is a non-negotiable step; it transforms their flavor from flat to rich and buttery. Make this a day ahead if you like; the flavors actually improve overnight, though you may want to add the pecans right before serving to keep them crisp.
🍽️ Serving Suggestions
Pair this salad with roasted turkey or rotisserie chicken for a complete, comforting meal. Serve alongside a glass of crisp, dry Riesling or a hard apple cider to complement the fruit notes. Add a crumble of creamy goat cheese or sharp white cheddar on top just before serving for an extra layer of richness. Scoop leftovers into a warm flour tortilla with some hummus for a delicious, modern fusion wrap.