This hearty autumn salad combines nutty wild rice, dried cranberries, and toasted pecans in a slightly sweet orange-scented vinaigrette. Serve as a light vegetarian meal or side dish to roast chicken, turkey or pork.
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INGREDIENTS
- 1 cup wild rice, rinsed
- 1 teaspoon kosher salt
- 1/2 cup dried cranberries
- 3/4 cup pecans, toasted and coarsely chopped
- 2 scallions, finely sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon orange zest and 2 tablespoons juice from one orange
- 1 teaspoon honey
- Freshly ground black pepper
DIRECTION
- Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
- Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, and then serve.
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