Vegan Wild Rice Salad with Cranberries and Pecans

Total time1 hr 15 min

Prep time15 min

Cook time50 min

Vegan Wild Rice Salad with Cranberries and Pecans

This hearty grain salad builds on nutty wild rice simmered until tender, then tossed warm with sweet dried cranberries and pecans toasted until fragrant and golden. Crisp celery, scallions, and a generous handful of fresh parsley add crunch and brightness throughout, while a tangy apple cider vinegar and Dijon dressing whisked with olive oil ties every bite together. It's the kind of dish that tastes just as good at room temperature as it does warm, making it easy to prep ahead for a busy week or a holiday spread. The texture contrast, chewy rice, crisp vegetables, toasty nuts, keeps every forkful interesting. It's a satisfying, plant-based side that fits beautifully into a vegan table without missing a beat.

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Ingredients

6 servings

1 cup wild rice, rinsed
Lundberg Organic Wild Rice Exotic & Savory Wild Grain - 8 Oz NOW Real Food® Organic Wild Rice Gourmet House Minnesota Cultivated Long Grain Wild Rice - 16oz Reese All Natural Paddy Grown Minnesota Wild Rice Gourmet House Wild Rice, Minnesota Cultivated 16 Oz
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2 ½ cups low-sodium chicken broth or water
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, 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp dijon mustard
¼ tsp black pepper
¼ cup olive oil

For serving

¼ cup crumbled goat cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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