Nutty wild rice combined with cranberries, toasted nuts, and fresh greens for a refreshing, earthy bowl.
# What You'll Need:
→ Grains
01 - 1 cup wild rice, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Greens & Vegetables
04 - 4 cups mixed baby greens (spinach, arugula, baby kale)
05 - 1 small cucumber, thinly sliced
06 - 1/2 small red onion, thinly sliced
07 - 1 cup sugar snap peas, trimmed and halved
→ Fruits & Nuts
08 - 1/2 cup dried cranberries
09 - 1/3 cup toasted walnuts or pecans, roughly chopped
10 - 1 small apple, diced
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper, to taste
# How-To Steps:
01 - Rinse wild rice thoroughly under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 40 to 45 minutes until tender and grains start bursting. Drain excess water if present and allow rice to cool to room temperature.
02 - In a large bowl, add mixed baby greens, sliced cucumber, red onion, sugar snap peas, dried cranberries, toasted nuts, and diced apple.
03 - Whisk together extra-virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper in a small bowl or jar until fully emulsified.
04 - Add cooled wild rice to the salad bowl, drizzle with dressing, and toss gently to combine all ingredients evenly.
05 - Adjust seasoning if necessary. Serve immediately or chill before serving.
