Wild Rice Salad with Apples, Cranberries and Toasted Pecans

I have wanted to learn how to make wild rice for a while now because it just looks so darn cool, and is just “different” to the boring white stuff I always serve…but I have been a little intimidated by it. I haven’t really ever eaten wild rice before, so I wasn’t entirely sure how it should be prepared, or how it should be served, or even what it should be served with. But then I found a recipe for a wild rice salad from foodess.com which made it look so simple, seasonal and elegant, that I was really excited to try it.

This was one of the easiest, and most delicious meals I have cooked in a while. {A while for me is a weekend, where I just had a little break from cooking anything!} But really, I was taken aback with this dish. I guess I just expected the earthiness of the rice, the sweetness of the cranberries, the saltiness of the soy sauce and the strong onion to be a strange combination of flavors that wouldn’t really meld all that well… but they actually balanced each other out so perfectly! I added some gala apples (just to make it extra seasonal, and support my local apple-growing community of course!) For a little added sweetness, I also added some celery for a little extra crunch and some soy sauce to kick it up an extra notch…and it was divine! It even passed the hubby test (who ate two whole bowls of it!) I can count on one hand how many times he’s had seconds over the past year… although he did come home from work really late, so that could have something to do with it! Anyway, my point is–this recipe might sound weird, but it’s AMAZING! And wild rice is way tastier and easier to make than I ever thought… so you should try this recipe!


1 cup dry wild rice
4 cups water
1 tsp salt
1/3 cup chopped green onion
1/2 cup chopped, toasted pecans
1/2 cup dried cranberries
1/2 cup chopped celery
1 1/2 cups chopped apple (1 whole)
3 Tbsp extra virgin olive oil
2-3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1/4 cup minced parsley
Freshly Ground Black pepper

In a medium saucepan, combine wild rice, water and salt. Bring to a boil, cover with a lid, then reduce heat and simmer for 45 minutes to one hour, until tender. Drain in a fine meshed sieve for 5 minutes to drain completely.

Transfer to a serving bowl 

In a separate bowl or jug combine the oil, soy sauce, rice wine vinegar and parsley. Season with pepper.

Add the mixture to the rice along with the toasted pecans, celery, green onion, cranberries and apple

Mix well to combine

Taste and add more soy sauce if desired. Serve straight away.

I would love to think of something cool to sum this recipe up with… but all I can think about it watching season 3 of Downton Abbey right now! And eating more of this delicious salad, because those pictures just made me hungry! It really is such a simple, delicious, healthy, seasonal recipe!! I hope you like it too!

<3 Sarah