5 from 1 vote
Wild Rice Salad on a plate with two orange segments and a sprig of rosemary. A fork lies on the plate to the side.
Cranberry Pecan Wild Rice Salad
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
A sweet, tangy and protein packed side dish perfect for the holidays. This would make a perfect light autumn main meal as well. Hearty and filling without weighing you down.
Course: Salad, Side Dish
Cuisine: dairy free, egg free, gluten free, oil free, vegan
Keyword: easy thanksgiving side dishes, gluten free side dishes, wild rice salad cranberries
Servings: 6
Calories: 259 kcal
Author: Jenn Sebestyen
Ingredients
  • 1 shallot (diced)
  • 2 garlic cloves (minced)
  • 1 tsp dried rosemary
  • 1 cup wild rice (rinsed and drained)
  • 2 3/4 cups vegetable broth (divided)
  • juice of 2 mandarin oranges (I used Cuties...they are super juicy)
  • 1/2 cup dried cranberries
  • 1.5 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp tamari
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
Instructions
  1. Saute the onion and garlic in 1/4 cup vegetable broth over medium heat until they have softened. About 6-7 minutes.
  2. Add the rosemary by crushing it between your fingers as you sprinkle it in. This releases the oils of the dried herb and makes it more flavorful.
  3. Add the wild rice, remaining vegetable broth, mandarin juice and dried cranberries. Bring to a boil. Cover, reduce heat and simmer for 45-55 minutes until the rice is cooked through. It should still have a chewy bite to it, but should not be hard.

  4. If there is any liquid remaining, you can cook uncovered for another 5 minutes or simply pour off the remaining liquid. Remove from heat.

  5. In a small bowl, whisk together the the maple syrup, dijon and tamari. Pour into the rice mixture and stir until well incorporated.

  6. Add the nuts and stir to combine.

  7. Serve warm or at room temperature.
Recipe Notes

I have also made this in my Instant Pot which reduces the cooking time by half! Put your Instant Pot on sauté first for the onion and garlic. Then add all the other ingredients expect maple syrup, dijon, tamari and nuts. Switch to Manual with a cook time of 25 minutes. Use a 10 minute cool down with a quick release. Pour off any remaining liquid. Add the maple syrup, dijon, tamari and nuts and stir to incorporate.
Serve warm. Enjoy!

 

 

 

Nutrition Facts
Cranberry Pecan Wild Rice Salad
Amount Per Serving
Calories 259 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 616mg27%
Potassium 238mg7%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 23g26%
Protein 4g8%
Vitamin A 700IU14%
Vitamin C 15.7mg19%
Calcium 50mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.