Wild Rice Salad
A nutty wild rice salad with toasted pecans, dried cranberries and green onion in a light soy-rice vinegar dressing. Make-ahead friendly and perfect cold or at room temperature.
Servings: 6 servings
Ingredients
- 1 cup dry wild rice
- 4 cups water
- 1 tsp salt
- ⅓ cup chopped green onion
- ½ cup chopped toasted pecans
- ½ cup dried cranberries
- 3 tbsp vegetable oil
- 1 ½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- ¼ cup minced parsley
- salt and pepper to taste
Instructions
- In a medium saucepan, combine the wild rice, water and salt. Bring to a boil, then reduce the heat and simmer about 45 minutes, or until tender. Drain in a fine-mesh sieve and run under cold water to cool completely. Let stand in the sieve 5 minutes to fully drain.
- In a medium bowl, combine the wild rice, green onion, pecans and cranberries.
- In a liquid measuring cup, combine the oil, soy sauce, rice wine vinegar and parsley. Pour over the salad and stir well to combine. Taste and add salt and pepper. Serve cold or at room temperature.
Notes
Make ahead: Can be made up to 24 hours in advance — the flavours meld and it holds beautifully.
Cool the rice: Rinse under cold water and drain well so the dressing clings instead of sliding off warm rice.
Toast the pecans: A quick toast deepens their flavour and keeps them crunchy in the salad.
Great for potlucks: It travels well and is just as good at room temperature.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 530mg | Potassium: 200mg | Fiber: 2g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg