Classic Wild Rice Salad
Total time1 hr 15 min
Prep time15 min
Cook time50 min
4.5(10)
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Learn more →Ingredients
6 servings
- 1 ½ cups wild rice, rinsed
- 3 cups low-sodium chicken broth
- ½ tsp salt
- ¾ cup dried cranberries
- ¾ cup pecans, roughly chopped
- 3 stalks celery, thinly sliced
- 4 scallions, thinly sliced (green and light green parts)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Combine the rinsed wild rice, chicken broth, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 45–50 minutes, until the grains are tender and most have split open to reveal their pale interior. Drain any excess liquid through a fine-mesh strainer.
- 2
Spread the drained rice in a large mixing bowl and let it cool for 10 minutes, until no longer steaming.
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