Wild Rice Salad with Cranberries and Pecans

About This Recipe

Wild rice is native to the lakes of central Canada, long harvested by Indigenous communities using canoes to gather the grain from shallow waters before it became a widely available pantry staple. Unlike white rice, wild rice needs a longer simmer, 45 minutes to an hour, until the grains split open and turn tender but still retain a slight chew, a texture that's part of the appeal rather than a flaw. Dried cranberries and toasted pecans are a natural pairing with wild rice's nutty, earthy flavor, and a bright orange-based dressing balances the dish with acidity and a touch of sweetness. Making the rice ahead and letting it cool completely before dressing keeps the salad from turning mushy, since wild rice holds its shape well once fully cooked and chilled. This salad shows up often around Canadian Thanksgiving and other harvest gatherings, valued for holding up well as a make-ahead side that doesn't wilt or turn soggy like leafy salads do.

Ingredients

Serves 6

• 1.5 cupswild rice(rinsed)
• 4 cupswater or vegetable stock
• 0.75 cupdried cranberries
• 0.75 cuppecans(toasted and chopped)
• 3scallions(sliced)
• 0.33 cupolive oil
• 3 tbsporange juice
• 1 tbsporange zest
• 2 tbspapple cider vinegar
• 1 tbspmaple syrup
• 1 tspfine sea salt(to taste)

Instructions

1. 1

   Cook the wild rice

   Combine wild rice and water in a saucepan, bring to a boil, then reduce to a simmer and cook covered 45-55 minutes until the grains split open and are tender but still slightly chewy.

2. 2

   Cool

   Drain any excess liquid and spread the rice on a tray to cool completely.

   Cool the rice fully before dressing it — warm wild rice can turn the dressing greasy and the whole salad soggy.

3. 3

   Toast the pecans

   Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop.

4. 4

   Make the dressing

   Whisk together olive oil, orange juice, orange zest, apple cider vinegar, maple syrup and salt.

5. 5

   Combine

   In a large bowl, combine the cooled wild rice, cranberries, pecans and scallions.

6. 6

   Dress

   Toss with the dressing until evenly coated.

7. 7

   Serve

   Serve at room temperature or lightly chilled.

Variations

• •

  Add crumbled goat cheese for a creamier, tangier version.

• •

  Swap pecans for toasted walnuts or hazelnuts.

• •

  Add roasted butternut squash for a heartier autumn version.

Storage

Refrigerate in a sealed container up to 5 days; the salad holds up well since wild rice doesn't turn mushy like leafy greens.

Frequently Asked Questions