# Required Ingredients:
→ Grains
01 - 1 cup uncooked wild rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fruits & Nuts
04 - 2/3 cup dried cranberries
05 - 2/3 cup pecans, roughly chopped and toasted
06 - 1 small apple, diced (optional)
→ Fresh Produce & Herbs
07 - 2 green onions, thinly sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh chives, chopped
10 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
→ Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper, to taste
# How-To Steps:
01 - Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and some grains have burst open. Drain any excess liquid and allow to cool slightly.
02 - While the rice simmers, heat a dry skillet over medium heat. Add the chopped pecans and toast for 3–4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat immediately and set aside to cool.
03 - In a large mixing bowl, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup (or honey), and Dijon mustard until emulsified. Season with salt and black pepper to taste.
04 - Add the cooked wild rice, dried cranberries, toasted pecans, diced apple (if using), sliced green onions, chopped parsley, chives, and thyme to the bowl with the vinaigrette. Gently toss to combine, ensuring all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Serve at room temperature for optimal flavor, or refrigerate and serve chilled.
