Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans Recipe

Serves: 6 Save

Ingredients (15)

  • 14 ounces wild rice (about 2 1/3 cups; 396g)
  • Chicken stock, vegetable stock, or water, for cooking the rice (see note)
  • Kosher salt and freshly ground black pepper
  • 6 ounces (350g) crisp apple (about 1 medium), cored and diced
  • 1 cup white wine vinegar (8 ounces; 235ml)
  • 1/4 cup (50g) sugar, divided
  • 4 ounces (115g) dried unsweetened cranberries
  • 4 tablespoons (60g) unsalted butter
  • One 8-ounce (225g) red onion, cut into 1/4-inch dice
  • Three 2-ounce (55g) stalks 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 leaves
  • 1 tablespoon minced chives
  • 8 ounces (225g) pecans, toasted then roughly crumbled

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