Delicious Wild Rice Cranberry Salad Recipe Easy weeknight dish bursting with flavor nutrients Perfect side or light lunch Try it now
Total Time:1 hour
Yield:6 servings 1x
Ingredients
Scale
1 cup wild rice
3 cups water or vegetable broth
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Cook the Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and let it cool slightly.
Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, and Dijon mustard. Season with salt and pepper to taste.
Combine Ingredients: In a large bowl, combine the cooked wild rice, dried cranberries, chopped pecans or walnuts, chopped red onion, chopped parsley, and chopped cilantro.
Dress the Salad: Pour the dressing over the salad and toss gently to combine.
Chill (Optional): For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serve: Serve the Wild Rice and Cranberry Salad as a side dish or a light meal. Enjoy!
