Wild Rice Salad With Cranberries and Apples Recipe

This Wild Rice Salad with Cranberries and Apples Recipe is fall in a bowl — fresh, vibrant, and nourishing. Sweet-tart apples, chewy cranberries, and nutty wild rice come together in a dish that’s both cozy and nutrient-dense. Perfect for holiday gatherings or a wholesome weeknight meal, it’s a beautiful balance of sweet, tart, and earthy flavors that tastes like autumn on a plate. Plus, it’s packed with fiber, antioxidants, and micronutrients to support digestion, blood sugar balance, and overall wellness.

Ingredients:

14 ounces wild rice (about 2 1/3 cups)

Chicken stock, vegetable stock, or water, for cooking the rice (see notes)

Kosher salt and freshly ground black pepper

6 ounces crisp apple (about 1 medium), cored and diced

1 cup white wine vinegar

4 ounces unsweetened dried cranberries (1 cup)

4 tablespoons unsalted butter (2 ounces)

One 8-ounce red onion, cut into 1/4-inch dice

Three 2-ounce ribs celery, cut into 1/4-inch dice

4 sprigs thyme

2 tablespoons minced flat-leaf parsley leaves and tender stems

1 tablespoon minced fresh tarragon

1 tablespoon minced chives

8 ounces pecans, toasted then roughly crumbled

Directions:

In a large pot, combine wild rice with enough stock and/or water to cover by at least 2 inches. Season lightly with salt. Bring to a simmer, then continue to cook at a simmer until rice grows tender and many of the grains have ruptured, about 50 minutes; add more water at any point as needed to keep rice covered.

Meanwhile, in a medium saucepan, combine white wine vinegar with 1 cup water, and 1 teaspoon kosher salt. Bring to a simmer over medium-high heat, stirring to dissolve sugar and salt.

Place apples in a stainless steel mixing bowl nested in a larger mixing bowl full of ice water. Pour hot vinegar brine over apples, stirring to chill rapidly.

Once cool, press a clean paper towel against the surface to fully submerge apples. Set aside or refrigerate for up to 3 days.

In a separate heat-resistant bowl, pour about 1 cup boiling water over cranberries. Set aside. In a medium skillet, heat butter over medium-high heat until foaming. Add onion, celery, and thyme sprigs, and cook, stirring, until tender but not browned, about 4 minutes. Discard thyme and set aside.

Using a fine-mesh strainer, drain wild rice well; let cool to near room temperature. Transfer to a large bowl and mix with sautéed vegetables. Drain cranberries and add to rice. Using a slotted spoon, transfer pickled apples to wild rice, reserving the pickling brine.

Add parsley, tarragon, chives, and pecans to rice. Stir to combine. Season with salt and pepper. Mix in 1 tablespoon reserved pickling brine at a time until salad tastes bright and flavorful. Serve.

Notes:

You need enough liquid to cover the rice sufficiently, the exact amount of which will depend on the dimensions of your pot; if using stock, 1 or 2 quarts (1 or 2 liters) will be sufficient, as you can always top it up with additional water as needed.

Enjoy!