Cold Wild Rice Salad with Cranberries and Pecans

Name: Cold Wild Rice Salad with Cranberries and Pecans
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (270 g) wild rice blend (wild rice with brown or long-grain rice), rinsed under cold water and drained; 4 cups (950 ml) water; 1 teaspoon (4 g) kosher salt; 1 cup (100 g) pecan halves, roughly chopped; ¾ cup (95 g) dried cranberries, left whole; 3 medium stalks (150 g) celery stalks, cut into ¼-inch (6 mm) dice (about 1 cup); 4 whole (60 g) scallions, white and green parts thinly sliced (about ⅔ cup); ½ cup (25 g) fresh flat-leaf parsley, leaves finely chopped, loosely packed; 1 medium (180 g) crisp apple, such as Honeycrisp or Granny Smith, cored and cut into ¼-inch (6 mm) dice, skin on (optional); ⅓ cup (80 ml) extra-virgin olive oil; 3 tablespoons (45 ml) apple cider vinegar; 1 tablespoon (15 g) Dijon mustard; 1½ tablespoons (30 ml) pure maple syrup; 1 small (30 g) shallot, minced (about 2 tablespoons); ½ teaspoon (2 g) kosher salt; freshly ground black pepper, to taste, about ½ teaspoon

From the MyKitchenBank Kitchen

Chewy wild rice, tart dried cranberries, toasted pecans and crisp celery are tossed in a bright apple cider vinaigrette and chilled until the flavors meld. It's a make-ahead salad for potlucks, holiday tables and lunch boxes.

Prep: 25 min
Cook: 50 min
Wait: 2 hr 30 min
Total: 3 hr 45 min
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

For the rice
1½ cups (270 g) wild rice blend (wild rice with brown or long-grain rice), rinsed under cold water and drained
4 cups (950 ml) water
1 teaspoon (4 g) kosher salt
For the salad
1 cup (100 g) pecan halves, roughly chopped
¾ cup (95 g) dried cranberries, left whole
3 medium stalks (150 g) celery stalks, cut into ¼-inch (6 mm) dice (about 1 cup)
4 whole (60 g) scallions, white and green parts thinly sliced (about ⅔ cup)
½ cup (25 g) fresh flat-leaf parsley, leaves finely chopped, loosely packed
1 medium (180 g) crisp apple, such as Honeycrisp or Granny Smith, cored and cut into ¼-inch (6 mm) dice, skin on (optional)
For the apple cider vinaigrette
⅓ cup (80 ml) extra-virgin olive oil
3 tablespoons (45 ml) apple cider vinegar
1 tablespoon (15 g) Dijon mustard
1½ tablespoons (30 ml) pure maple syrup
1 small (30 g) shallot, minced (about 2 tablespoons)
½ teaspoon (2 g) kosher salt
freshly ground black pepper, to taste, about ½ teaspoon

Equipment (8)

Medium saucepan with lid (3-quart / 3 L)
Fine-mesh strainer
Large rimmed baking sheet (18×13-inch / 46×33 cm)
Small skillet or the oven for toasting nuts
Large mixing bowl (4-quart / 4 L)
Small bowl or jar for the vinaigrette
Whisk
Chef's knife and cutting board

Steps

Before you start

Check your package: wild rice blends vary, and most take 40-55 minutes. Use the package time as a guide and taste for doneness.
Plan ahead: the rice needs about 30 minutes to cool, and the finished salad needs at least 2 hours in the fridge.
Use a blend that is mostly wild rice, not a quick-cook or seasoned mix, so the grains stay chewy.
Chop all the vegetables while the rice simmers.

1
Rinse and simmer rice
- Rinse the rice blend in a fine-mesh strainer under cold running water for 30 seconds and drain.
- Add to a 3-quart saucepan with 4 cups (950 ml) water and 1 teaspoon kosher salt.
- Bring to a boil over high heat, then reduce to low, cover and simmer.
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Ready when: Wild rice kernels have mostly split open to show pale interiors and are tender but pleasantly chewy; start checking at 40 minutes.
Tip: Keep the lid on and resist stirring; the rice cooks in a gentle steam. If it is still hard at 45 minutes, add ¼ cup (60 ml) hot water and cook 5-10 minutes more.
2
Toast the pecans
- While the rice simmers, heat a dry medium skillet over medium heat.
- Add the chopped pecans and toast, stirring often, for 4-5 minutes.
- Tip onto a plate to cool right away.
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Ready when: Nuts smell nutty and rich and are a shade darker, with golden edges.
Tip: Pecans burn quickly; take them out of the pan as soon as they smell toasty, since the hot pan keeps cooking them.
3
Prep the vegetables
- Dice the celery and apple (if using) into ¼-inch (6 mm) pieces, thinly slice the scallions, and chop the parsley.
- Set aside in a large bowl together with the dried cranberries.
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Ready when: Pieces are small and even so every forkful has a bit of everything.
Tip: Dice the apple last, as cut apple browns; the vinaigrette's acidity helps slow this once it is tossed.
4
Whisk the vinaigrette
- In a small bowl or jar, combine the minced shallot, cider vinegar, Dijon, maple syrup, ½ teaspoon salt and several grinds of pepper.
- Slowly whisk in the olive oil, or shake the sealed jar for 20 seconds.
- Let sit while the rice finishes so the shallot mellows.
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Ready when: Dressing is thick, glossy and fully blended with no separate layer of oil.
5
Drain the rice
- When the rice is tender, pour it into the fine-mesh strainer and shake well to drain any remaining water.
- Let it steam-dry for 2 minutes.
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Ready when: No water pools beneath the strainer and the grains look dry on top.
6
Cool the rice
- Spread the drained rice in a thin layer on a large rimmed baking sheet.
- Let cool for about 30 minutes, fluffing once or twice with a fork, until barely warm or at room temperature.
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Ready when: Rice feels at or just barely above room temperature when touched.
Tip: Don't leave cooked rice out longer than 1 hour total; refrigerate the tray briefly if you need it to cool faster.
7
Dress the warm rice
- Transfer the cooled rice to the large bowl with the vegetables and cranberries.
- Whisk the vinaigrette again, pour over about two-thirds of it, and fold gently with a spatula until evenly coated.
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Ready when: All grains glisten lightly and the cranberries are evenly distributed.
Tip: Rice absorbs dressing as it chills, so save the remaining third to refresh the salad before serving.
8
Chill to blend
- Cover and refrigerate for at least 2 hours, or up to overnight, so the cranberries plump and the flavors meld.
- Keep the toasted pecans separate at room temperature in a covered container.
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Ready when: Salad is thoroughly cold and the cranberries look plump.
Tip: Adding the pecans at the end keeps them crunchy.
9
Finish and serve
- Take the salad out of the fridge 10 minutes before serving.
- Fold in the pecans and the reserved vinaigrette.
- Taste and add a pinch of salt or a splash of cider vinegar if it tastes flat.
- Serve cold or cool.
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Ready when: Salad tastes bright, lightly sweet and well seasoned, with a crunchy contrast from the nuts.

Good to know

Tips

Taste the rice during the last 10 minutes of simmering; overcooked wild rice turns mushy and won't hold up in a salad.
Season the salad after chilling, since cold dulls salt and acidity.
For a heartier main dish, fold in 2 cups shredded roasted chicken or a can of drained chickpeas.
Dice the celery and apple small and evenly so each bite is balanced.

Make ahead

"Cook, cool and dress the rice, vegetables and cranberries up to 2 days ahead and refrigerate. Keep the toasted pecans and about 3 tablespoons of the vinaigrette separate and add them just before serving. If using apple, add it on the day of serving."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days (nuts soften after day 1). Not ideal for freezing, as the vegetables turn limp. Plain cooked rice can be frozen up to 3 months. Serve cold or let sit at room temperature for 10 minutes; do not leave out more than 2 hours."

Substitutions

pecan halves → walnuts or sliced almonds. Toast the same way; almonds need only 3-4 minutes.
dried cranberries → dried cherries or chopped raisins. Use the same volume; cherries are tarter.
pure maple syrup → honey. Use the same amount; the flavor is slightly floral.
shallot → 2 tablespoons finely minced red onion. Rinse the onion under cold water to soften its bite.