Vegan Classic Wild Rice Salad

Total time1 hr 15 min

Prep time15 min

Cook time50 min

4.5

(10)

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Ingredients

6 servings

1 ½ cups wild rice, rinsed
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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