Wild Rice, Pecan, and Cranberry Salad
You can never have too many side dish recipes, so give Wild Rice, Pecan, and Cranberry Salad a try. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 15g of fat, and a total of 320 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up shallot, parsley leaves, orange zest, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.
Instructions
Place the rice in a fine-mesh strainer and rinse under cold running water to wash off any dust or dirt.
Place the rice and measured water in a medium saucepan and bring to a boil over high heat. Cover with a tightfitting lid and reduce the heat to low. 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. (In general, the longer and darker the kernels of rice are, the longer they need to cook.)If some liquid remains after the rice is done, drain the rice through a colander. Return it to the saucepan, fluff with a fork, and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
Transfer the rice to a large, nonreactive bowl.
Add the pecans, cranberries, and parsley. Rewhisk the dressing, drizzle it over the rice mixture, and toss to combine. Taste and season with salt and pepper as needed. Refrigerate until thoroughly chilled and the flavors have melded, at least 1 hour.