Pescatarian Wild Rice Salad with Cranberries and Pecans
Total time1 hr 15 min
Prep time15 min
Cook time50 min
5.0(19)
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Learn more →Ingredients
6 servings
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth or water
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp salt, plus more to taste
- ½ 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 honey
- 1 tsp dijon mustard
- ¼ tsp black pepper
- ¼ cup olive oil
For serving
- ¼ cup crumbled goat cheese (optional)
Instructions
- 1
Combine the wild rice, chicken broth (or water), and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 45–50 minutes, until the grains have split open and are tender but still have a slight chew.
- 2
Drain any excess liquid through a fine-mesh strainer, then spread the rice in a large mixing bowl and let it cool for 10 minutes — it should be warm but not steaming.
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