Wild Rice Salad

Use Red Lake Nation Wild Rice in this exclusive recipe from acclaimed chef Beth Dooley! Make this salad ahead in batches for a quick, healthy, and filling lunch on the go, or serve alongside your dinner entrees. 

Servings

4

Prep Time

5 minutes

Cook Time

45 minutes

Meet the Maker

Ingredients

  • 6 oz bag Red Lake Nation Wild Rice
  • 1/2 C fresh cranberries
  • 1/4 C apple cider vinegar
  • 1 clove chopped garlic
  • 1 T. Dijon mustard
  • 1/3 C maple syrup
  • 1/2 C walnut or vegetable oil
  • 2 to 3 T. cranberry or orange juice, as needed
  • 1 small red bell pepper, diced
  • 1/4 C toasted pecans
  • 1/4 C dried cranberries
  • 1/4 C diced scallions
  • Chopped parsley for garnish

Directions

  1. Cook rice according to package directions. Be sure it doesn’t become too mushy.
  2. Drain rice and fluff with a fork. Set aside.
  3. In a small pot, cook fresh cranberries with just enough water to cover. Boil over high heat, reduce heat and simmer until cranberries begin to pop, about 5 minutes. Drain, set aside.
  4. Whisk together vinegar, garlic, mustard and maple syrup.
  5. Whisk in oil in a slow, steady stream. If the emulsion is too thick, slowly add a little cranberry or apple juice.
  6. Mix cooked rice, cooked cranberries, red pepper, pecans, dried cranberries, and scallions into a bowl.
  7. Toss with just enough dressing to lightly coat.
  8. Season with salt and pepper and garnish with chopped parsley.
  9. Save extra dressing for other uses.