📖 Instructions

1. Rinse the Wild Rice: Place the wild rice in a fine-mesh sieve and rinse under cold running water for about 1-2 minutes. This removes any excess starch and debris, ensuring a cleaner flavor.
2. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 3 cups of water or broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have burst open. Check the rice periodically to ensure the water hasn't evaporated completely; add more water if needed.
3. Drain Excess Water: Once the rice is cooked, drain off any excess water by pouring it into a colander. Fluff the rice with a fork and set aside to cool completely. You don't want a soggy salad now, do you?
4. Toast the Pecans: While the rice is cooking, toast the pecans to enhance their flavor. Spread the pecans in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until fragrant. Let the pecans cool slightly, then roughly chop them. I always burn the first batch. Don't be like me.
5. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasonings as needed. The dressing should have a balance of sweet, tangy, and savory notes. Feel free to get creative here!
6. Combine Ingredients: In a large bowl, combine the cooled wild rice, dried cranberries, chopped pecans, and chopped fresh parsley. Gently toss the ingredients together to ensure they are evenly distributed.
7. Add Dressing: Pour the prepared dressing over the wild rice mixture. Gently toss to coat all the ingredients evenly. Be careful not to overdress the salad; you want it to be lightly coated, not swimming in dressing.
8. Chill (Optional): For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. However, it can be served immediately if you're in a rush.
9. Serve: Before serving, give the salad another gentle toss. Taste and adjust seasonings if needed. Garnish with extra chopped parsley or pecans, if desired. Serve cold or at room temperature. I prefer mine with a smile!