WILD RICE SALAD WITH CRANBERRIES AND PECANS
This recipe appears in: Serious Salads: Wild Rice Salad with Cranberries and Pecans [Photo: Jennifer Segal] This hearty autumn salad combines nutty wild rice, dried cranberries, and toasted pecans in a slightly sweet orange-scented vinaigrette. Serve as a light vegetarian meal or side dish to roast chicken, turkey or pork. About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Serious Eats Wild Rice Salad with Cranberries and Pecans Reading Options: Cooking Mode Text Only Ingredients * 1 cup wild rice, rinsed * 1 teaspoon kosher salt * 1/2 cup dried cranberries * 3/4 cup pecans, toasted and coarsely chopped * 2 scallions, finely sliced * 2 tablespoons extra virgin olive oil * 2 tablespoons apple cider vinegar * 3/4 teaspoon orange zest and 2 tablespoons juice from one orange * 1 teaspoon honey * Freshly ground black pepper Directions * 1. Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool. * 2. Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 1. Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
- Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.
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