Wild rice salad recipe - Quick and easy wild rice salad with cranberry

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is less expensive and still provides creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often cheaper and nut-free.

Bring 2 cups of stock and 2 cups of water to a boil.

Add 1 cup of wild rice to the boiling liquid and stir to combine.

Cover and cook for about 45 minutes until the rice has a little bite and some kernels have popped open.

Toast 1 cup of chopped pecans on a cookie sheet in a 350°F oven for a few minutes until aromatic.

Mix the toasted pecans with 1 tbsp of honey and 1/4 tsp of cayenne pepper in a small bowl while still hot.

Add 1/2 cup of dried cranberries to the hot rice to plump them up for a few minutes.

Sauté 5 scallions, diced into 1/2 inch pieces, in 2 tbsp of olive oil until wilted, adding 1/2 tsp of salt and black pepper to taste.

Combine the sautéed scallions with the rice and pecan mixture, sautéing for a couple of minutes to warm through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens