Yeast Free 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
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
Chef's tip
Use the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed.
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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