Wild Rice Salad

🛒 Ingredients

• Cooked wild rice 150 g · 150 kcal
• Celery 25 g · 4 kcal
• Carrot 20 g · 8 kcal
• Red bell pepper 25 g · 8 kcal
• Dried cranberries 10 g · 33 kcal
• Pecans, chopped 10 g · 69 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Olive oil 12 g · 108 kcal
• Apple cider vinegar 10 g · 3 kcal
• Dijon mustard 2 g · 2 kcal
• Maple syrup 3 g · 9 kcal

👨‍🍳 Instructions

1. Combine 150g wild rice with 450ml water or vegetable broth in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes or until tender. Drain any excess liquid and let the cooked wild rice cool completely.
2. While the rice cooks, finely dice the celery, grate the carrot, and finely dice the red bell pepper. Roughly chop the pecans and fresh parsley.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season the dressing with salt and black pepper to taste.
4. In a large bowl, combine the cooled wild rice, diced celery, grated carrot, diced red bell pepper, dried cranberries, chopped pecans, and fresh parsley.
5. Pour the prepared dressing over the salad ingredients and toss gently until everything is well coated. Serve immediately or chill for flavors to meld.