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To make this tasty Wild Rice and Cranberry Salad, gather these ingredients: - 1 cup wild rice - 3 cups vegetable broth - 1 cup fresh cranberries (or ½ cup dried cranberries) - 1 cup diced cucumbers - 1 red bell pepper, diced - ½ cup finely chopped red onion - ½ cup chopped walnuts or pecans - ¼ cup fresh parsley, finely chopped - 3 tablespoons extra-virgin olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon pure maple syrup - Salt and freshly ground black pepper to taste This mix creates a salad that bursts with flavor and nutrition. You can change some ingredients based on your taste or what you have at home: - Wild Rice: Quinoa or brown rice works well if you want a quicker option. - Cranberries: Use pomegranate seeds for a sweet twist. - Cucumbers: Zucchini or bell peppers can add crunch. - Nuts: Swap walnuts for almonds or sunflower seeds for a nut-free option. - Parsley: Fresh mint or cilantro can add a unique flavor. Feel free to play around with these swaps to suit your taste. When picking ingredients, choose the best for a great salad: - Wild Rice: Look for whole grains with a rich, dark color. Avoid any that seem dry or damaged. - Cranberries: Fresh cranberries should be firm and bright. If using dried, choose unsweetened for a healthier option. - Vegetables: Select crisp cucumbers and vibrant bell peppers. Freshness matters for taste. - Nuts: Choose raw or lightly toasted nuts for a richer flavor and crunch. - Herbs: Make sure parsley is bright green with no wilting. These tips help you build a salad that looks good and tastes even better. For the full recipe, check the complete instructions. Start by rinsing the wild rice under cold water. Rinsing helps remove extra starch. This will keep the rice from clumping. In a medium saucepan, combine the rinsed rice with three cups of vegetable broth. Bring it to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 45-50 minutes. The rice is done when it is tender and the grains have split open. Drain any extra liquid after cooking if needed. If you use fresh cranberries, place them in a small pot of boiling water. Simmer them for about 5-10 minutes. You will know they are ready when they start to burst. Drain the cranberries and let them cool. If you choose dried cranberries, you can skip this step. Dried cranberries are sweet and add a nice chewiness to the salad. In a large mixing bowl, combine the cooked wild rice and cranberries. Add diced cucumbers, diced red bell pepper, finely chopped red onion, and chopped nuts. Use walnuts or pecans for a nice crunch. Stir gently to mix all the ingredients well. In a separate bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Drizzle this dressing over your salad and toss it gently. Make sure all ingredients are coated evenly. Finally, fold in finely chopped parsley. This adds a fresh touch to the dish. For the best flavor, cover and chill the salad for 30 minutes before serving. Enjoy this wild rice and cranberry salad for its taste and vibrant colors! For the full recipe, check the details above. To boost the flavor of your Wild Rice and Cranberry Salad, focus on your dressing. Use quality olive oil for a rich taste. Combine 3 tablespoons of olive oil with 2 tablespoons of apple cider vinegar. Add 1 tablespoon of pure maple syrup for sweetness. This simple blend brings out the best in the salad. Adjust the salt and pepper to suit your taste. If you want more zing, try adding a squeeze of fresh lemon juice. It brightens the salad and adds a refreshing note. A pinch of garlic powder can also enhance the flavor. Be careful not to overdo it; balance is key. One common mistake is undercooking the wild rice. Make sure it’s tender and the grains have split open. This adds texture and flavor to your salad. Another mistake is not chilling the salad after mixing. Let the salad sit in the fridge for at least 30 minutes. This helps the flavors blend well. Also, don’t skip the herbs. Fresh parsley adds a lovely touch. Avoid using stale nuts or old ingredients. Always check for freshness to ensure the best taste. This salad pairs well with grilled chicken or fish. The flavors complement each other nicely. You can also serve it with roasted vegetables for a complete meal. For a vegetarian option, add chickpeas or feta cheese for extra protein. When serving, use a large bowl to show off the colorful ingredients. Garnish with extra parsley and cranberries for a pretty presentation. Try serving this salad at picnics or potlucks. It’s a crowd-pleaser and easy to transport. For more detailed steps, check the Full Recipe. {{image_4}} You can easily change this wild rice and cranberry salad to fit any diet. Here are some ideas: - Grain Swap: Use quinoa or farro instead of wild rice. Both offer great texture. - Nut Free: Skip the nuts or use seeds like pumpkin or sunflower for crunch. - Vegan Option: This salad is already vegan! But make sure to use maple syrup for sweetness. - Gluten-Free: The ingredients are already gluten-free, so enjoy without worry. Add your spin to the salad with these fun ideas: - Herbs: Try basil or mint for a fresh twist. They will change the flavor profile. - Fruits: Toss in diced apples or pears for sweetness and crunch. - Cheese: Crumbled feta or goat cheese adds creaminess and a tangy flavor. - Spices: Add cinnamon or nutmeg for warmth, especially in fall. You can adapt this salad to match the seasons: - Spring: Add fresh peas or asparagus for a light touch. - Summer: Incorporate cherry tomatoes and corn for sweetness. - Autumn: Use roasted sweet potatoes or butternut squash for a heartier dish. - Winter: Include pomegranate seeds for a burst of color and flavor. These variations keep the wild rice and cranberry salad exciting and fresh. You can find the full recipe to help guide you through these changes. To keep your Wild Rice and Cranberry Salad fresh, use an airtight container. This prevents air from getting in and keeps the salad crisp. Store the salad in your fridge right after serving. If you have leftovers, make sure to cover them tightly. Your salad will stay good for about 3 to 5 days in the fridge. The flavors will continue to blend over time, making it taste even better. If you notice any off smells or changes in texture, it's best to toss it out. To keep the ingredients fresh, store the dressing separately if possible. This will help maintain the crunch of the vegetables and the nuts. You won’t need to heat this salad, as it tastes best cold. If you prefer a warm dish, heat the wild rice separately and mix it with other ingredients before serving. Just be careful not to overheat, as it can make the salad soggy. Enjoy your meal fresh! Yes, you can make this salad ahead of time. In fact, making it early helps the flavors blend well. I recommend making it a day in advance. Just store it in the fridge. This way, you save time on the day of your event. The salad tastes even better after sitting for a while. Ensure you keep the dressing separate until serving. That keeps everything fresh and crisp. I love using walnuts or pecans in this salad. Both add a nice crunch and nutty flavor. Walnuts have a rich taste that pairs well with cranberries. Pecans are sweet and buttery, which balances the tartness. You can also try almonds for a different twist. Just make sure to chop them roughly for texture. Feel free to experiment with your favorites! To turn this salad into a complete meal, add protein. Grilled chicken or chickpeas work great. You can also toss in some feta cheese for extra flavor. Quinoa is another excellent addition. It adds protein and makes the salad heartier. If you want a vegan option, try adding black beans. They are tasty and filling, making your salad a full meal. For the full recipe, check out the complete guide above. You now have a complete guide to making Wild Rice and Cranberry Salad. We covered ingredients, tips, and variations that enhance flavor and appeal. Always choose fresh ingredients for the best taste. Consider dietary needs when making substitutions. Store leftovers properly to ensure quality. By following these steps, you can create a delicious, versatile dish. Enjoy this salad as a side or main meal—it's that easy! Get creative, and make it suit your taste.

66. Wild Rice and Cranberry Salad

Discover the perfect blend of flavors with this Harvest Wild Rice & Cranberry Salad recipe! Packed with nutritious ingredients like wild rice, fresh cranberries, crunchy cucumbers, and rich nuts, this vibrant salad is ideal for any occasion. Easy to prepare and bursting with taste, it’s sure to impress your guests. Don't miss out on this delicious dish; click through to explore the full recipe and elevate your meal today!
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Ingredients
  

1 cup wild rice

3 cups vegetable broth

1 cup fresh cranberries (or ½ cup dried cranberries)

1 cup diced cucumbers

1 red bell pepper, diced

½ cup finely chopped red onion

½ cup chopped walnuts or pecans

¼ cup fresh parsley, finely chopped

3 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

Salt and freshly ground black pepper to taste

Instructions
 

Start by rinsing the wild rice thoroughly under cold running water to remove any excess starch. In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring the mixture to a robust boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 45-50 minutes, or until the rice is tender and the grains have split open. Once cooked, drain any excess liquid if necessary.

    If you’re using fresh cranberries, place them in a small pot of boiling water and simmer for about 5-10 minutes, or until they start to burst open. Once they do, drain and set them aside to cool. If opting for dried cranberries, you can skip this step.

      In a large mixing bowl, combine the cooked wild rice, cranberries (fresh or dried), diced cucumbers, diced red bell pepper, finely chopped red onion, and the chopped nuts (walnuts or pecans). Stir gently to evenly distribute the ingredients.

        In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, salt, and freshly ground black pepper until well combined.

          Drizzle the dressing over the salad mixture and toss it gently but thoroughly to ensure all ingredients are well-coated. Taste and adjust seasoning with additional salt and pepper if desired.

            To finish, fold in the finely chopped parsley, which will add a refreshing touch to the salad.

              For optimal flavor, cover the salad and refrigerate it for about 30 minutes before serving. This allows the flavors to meld beautifully.

                Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings

                  - Presentation Tips: Serve the salad in a large, beautiful bowl or on individual plates. Garnish with an extra sprinkle of parsley and a few whole cranberries for an appealing pop of color that will catch the eye at any gathering.