Salads
Prairie Wild Rice Salad
Ingredients
- - 200g (1 cup) wild rice, rinsed
- - 750ml (3 cups) water or vegetable stock
- - 80g (1/2 cup) dried cranberries
- - 60g (1/2 cup) pecans or walnuts, toasted and roughly chopped
- - 2 spring onions, thinly sliced
- - 60ml (4 tbsp) extra virgin olive oil
- - 30ml (2 tbsp) apple cider vinegar
- - 15ml (1 tbsp) pure maple syrup
- - Salt and freshly ground black pepper, to taste
- - 30g (1/2 cup) fresh parsley, chopped
Method
- Bring the water or stock to a boil in a medium saucepan, add the rinsed wild rice, reduce heat to low, cover, and simmer for 45-50 minutes until the grains split open and are tender but still have a slight chew.
- Drain any excess liquid and let the rice cool to room temperature, fluffing occasionally with a fork.
- In a small jar, whisk together the olive oil, apple cider vinegar, maple syrup, salt and pepper to make the dressing.
- In a large bowl, combine the cooled wild rice, dried cranberries, toasted pecans and spring onions.
- Pour over the dressing and toss well to combine.
- Fold in the chopped parsley just before serving, adjusting seasoning to taste.
Introduction: Wild rice, native to the lakes of Canada's prairie and boreal regions and long harvested by Indigenous peoples including the Anishinaabe, forms the base of this nutty, hearty salad that has become a modern Canadian potluck favourite, often studded with dried cranberries and toasted nuts.
Cultural Background: Wild rice, native to the lakes of Canada's prairie and boreal regions and long harvested by Indigenous peoples including the Anishinaabe, forms the base of this nutty, hearty salad that has become a modern Canadian potluck favourite, often studded with dried cranberries and toasted nuts.
Tips: Toast the pecans or walnuts in a dry pan over medium heat for 3-4 minutes, watching closely, to bring out their full nutty flavour before adding to the salad.
Variations: Add crumbled goat cheese or diced roasted squash for a heartier, autumn-leaning version. Swap pecans for toasted pumpkin seeds for a nut-free option. Naturally vegan as written.
Storage: Keeps refrigerated in an airtight container for up to 4 days; dress just before serving for the best texture if making ahead.
Reheating: Best served cold or at room temperature; not intended to be reheated.
Nutrition: Per serving: approx. 290 kcal, 6g protein, 38g carbohydrate, 14g fat, 4g fibre, 90mg sodium.
FAQs:
Q: Is wild rice the same as brown rice?
A: No, wild rice is actually the seed of an aquatic grass native to North America, with a distinct nutty flavour and chewy texture, unrelated botanically to true rice.
Q: Can this salad be made ahead for a potluck?
A: Yes, it keeps and even improves after a few hours as the flavours meld; just add fresh herbs right before serving.