Karol Smith
Wholesome Wild Rice and Cranberry Walnut Salad
This vibrant and healthful salad combines the nutty flavors of wild rice with the sweetness of dried cranberries and the crunch of toasted walnuts. It’s a perfect side dish for any meal or can be served as a light and nourishing main course.
Ingredients:
– 1 cup wild rice
– 3 cups water or broth
– 1/2 cup dried cranberries
– 1/2 cup toasted walnuts, coarsely chopped
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped fresh parsley
– 1 apple, cored and diced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 tablespoon maple syrup
– Salt and pepper to taste
Instructions:
1. Cook the wild rice: Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the wild rice and water or broth. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 45-50 minutes or until the rice is tender and the water is absorbed. If there’s any excess water, drain it off.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined.
3. Mix the salad: In a large mixing bowl, combine the cooked wild rice, dried cranberries, toasted walnuts, red onion, fresh parsley, and diced apple. Pour the dressing over the salad and toss well to combine.
4. Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Enjoy the wholesome combination of flavors and textures in this wild rice and cranberry walnut salad. It’s not only delicious but also packed with nutrients!
