Ingredients:

  • 1 cup (170g) wild rice, rinsed thoroughly
  • 3 cups (710ml) vegetable broth, low sodium
  • 1 tablespoon (14g) unsalted butter or olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 tablespoons (45ml) olive oil, extra virgin
  • 2 tablespoons (30ml) maple syrup, grade A
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1/2 cup (50g) dried cranberries
  • 1/2 cup (50g) pecan halves, toasted and chopped
  • 1/4 cup (15g) fresh parsley, chopped (optional)
  • 2 green onions, thinly sliced (optional)

Instructions:

  1. Combine wild rice, broth, butter/oil, salt, and pepper in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.
  2. Spread pecan halves on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Alternatively, toast in a dry skillet over medium heat, stirring frequently.
  3. In a small bowl or jar, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
  4. In a large bowl, combine cooked wild rice, dried cranberries, and toasted pecans.
  5. Pour the vinaigrette over the pilaf and toss gently to combine. Garnish with fresh parsley and green onions (if using). Serve warm or at room temperature.