Wild Rice Salad
Servings 4 (click to scale)
Calories
Ingredients
Apple Cider Vinaigrette
- 6 Tbsp apple cider vinegar
- 1/4 cup honey
- 3/4 cup canola oil
- ground black pepper to taste
- salt to taste
Salad
- 6 cups low sodium vegetable stock or homemade vegetable stock or canned low-sodium chicken broth
- 1 1/2 cup wild rice
- 1 carrots peeled and cut into 2-inch matchsticks
- 3 Tbsp dried cranberries
- 1 plum tomatoes finely diced
- 5 scallions including some green parts, finely chopped
- 1/2 cup pine nuts toasted and cooled
- 1/4 cup unsalted raw pumpkin seeds toasted and cooled
- 3 bunches watercress stemmed
Instructions
- For the vinaigrette: In a small bowl, combine all the ingredients and whisk to blend. Cover and refrigerate for at least 1 hour, or up to 10 days.
- For the salad: In a large saucepan, combine the stock and wild rice. Bring to a boil, then reduce the heat to a simmer. Cover and cook until tender, 45 to 55 minutes. Spread the rice on a baking sheet and let cool.
- Scrape the rice into a large bowl and add the carrot, dried cranberries, tomato, scallions, pine nuts, and pumpkin seeds. Toss to mix. Add 1/2 cup vinaigrette and toss to coat. Cover and refrigerate for at least 1 hour. Salad may be served chilled or brought up to room temperature. To serve, divide the watercress among salad plates and top with the wild rice salad.
