Wild Rice Salad with Cranberries & Pecans
 
Prep time
Cook time
Total time
 
This salad will take you from lunch to a holiday table. It's savory, a touch sweet, a touch tangy, has a little bit of crunch and is addictively delicious! Serve cold or room temperature. Stays well in a sealed container in the refrigerator for up to a week. NOTE: this is a cold salad but total time includes cooking the rice.
Author:
Recipe type: Salad, Side, Holidays
Cuisine: Gluten-Free, Vegan
Ingredients
Salad
  • 1⅔ cups wild rice or wild rice blend (we used Lundberg wild rice blend ) (This translates to 5 cups cooked)
  • ½ cup dried cranberries
  • ½ cup dried apricots, cut into bite size pieces
  • ½ cup pecan halves, broken into pieces
  • ½ cup roasted and salted pistachios
  • ½ cup celery, diced
  • ¼ cup red onion, diced
  • ¼ cup green part of green onions, sliced thin
Lemon Honey Dijon Vinaigrette
  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • ⅛ teaspoon kosher salt (or more to taste -- NOTE: the pistachios we used were salted; use more salt if unsalted pistachios)
  • ⅛ teaspoon pepper or more to taste
Instructions
Cook the rice
  1. Bring a large pot of water to a boil.
  2. While waiting for water to boil, rinse rice to remove some of the starch.
  3. When water is boiling, add rice to water and cook rice as you would pasta. Cook in boiling water for 30 minutes. Taste the rice, should be cooked but firm. You do not want a mushy rice. As cooking times vary by brand, you may need to cook a few minutes longer but we have always been good with 30 minutes.
  4. Drain rice into a strainer with small holes (you don't want to lose the rice!) and run cold water over it to remove any remaining starch.
  5. Set aside and let cool.
Lemon Honey Dijon Vinaigrette
  1. Whisk all ingredient together until well combined.
Salad
  1. Add all ingredients in a large bowl. Add dressing and toss to combine.
  2. Serve cold or room temperature.
  3. Store in a sealed container in the refrigerator for 4-5 days.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/wild-rice-salad-with-cranberries-pecans/