# What You Need:
→ 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
→ 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
# Directions:
01 - Rinse wild rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until grains are tender and some have burst open. Drain any excess liquid and allow rice to cool slightly.
02 - Heat a dry skillet over medium heat. Add chopped pecans and toast for 3–4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside to cool.
03 - In a large mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup or honey, and Dijon mustard until emulsified. Season with salt and black pepper to taste.
04 - Add cooked wild rice, dried cranberries, toasted pecans, diced apple (if using), sliced green onions, chopped parsley, chives, and thyme leaves 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 if desired. Serve immediately at room temperature, or refrigerate for 1 hour and serve chilled for enhanced flavor.
