Wild Rice, Pecan, and Cranberry Salad Recipe

Name: Wild Rice, Pecan, and Cranberry Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white wine vinegar; 3 tablespoons grapeseed or vegetable oil; 4 teaspoons pomegranate molasses; 4 teaspoons finely chopped shallot (from about 1/2 medium shallot); 1 teaspoon finely grated orange zest (from 1 orange); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups wild rice; 4 cups water; 1 cup toasted pecans, coarsely chopped; 3/4 cup dried cranberries, coarsely chopped; 1/4 cup coarsely chopped fresh Italian parsley leaves; Kosher salt; Freshly ground black pepper

Servings: persons

1/4 cup white wine vinegar
3 tablespoons grapeseed or vegetable oil
4 teaspoons pomegranate molasses
4 teaspoons finely chopped shallot (from about 1/2 medium shallot)
1 teaspoon finely grated orange zest (from 1 orange)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups wild rice
4 cups water
1 cup toasted pecans, coarsely chopped
3/4 cup dried cranberries, coarsely chopped
1/4 cup coarsely chopped fresh Italian parsley leaves
Kosher salt
Freshly ground black pepper

1
Whisk all of the ingredients together in a small, nonreactive bowl until combined and set aside.
2
Place the rice in a fine-mesh strainer and rinse under cold running water to wash off any dust or dirt.
3
Place the rice and measured water in a medium saucepan and bring to a boil over high heat.
4
Cover with a tightfitting lid and reduce the heat to low.
5
Simmer undisturbed until the rice has absorbed most of the water and the grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes.
6
(In general, the longer and darker the kernels of rice are, the longer they need to cook.)
7
If some liquid remains after the rice is done, drain the rice through a colander.
8
Return it to the saucepan, fluff with a fork, and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
9
Transfer the rice to a large, nonreactive bowl.
10
Add the pecans, cranberries, and parsley.
11
Rewhisk the dressing, drizzle it over the rice mixture, and toss to combine.
12
Taste and season with salt and pepper as needed.
13
Refrigerate until thoroughly chilled and the flavors have melded, at least 1 hour.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 3 tablespoons grapeseed or vegetable oil, 4 teaspoons pomegranate molasses, 4 teaspoons finely chopped shallot (from about 1/2 medium shallot), and more.

Yes, Wild Rice, Pecan, and Cranberry Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!