Salad: United States – Minnesota (Upper Midwest) – Minnesota Wild Rice Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 30 min

Total 1 hr 45 min

Ingredients

1 cup (170 g) uncooked Minnesota-grown wild rice, rinsed (yields about 3 cups cooked) (estimated edible portion: 170 g)
3 cups (720 ml) water
1/2 tsp (3 g) kosher salt, plus more to taste
3/4 cup (90 g) dried cranberries (Craisins)
3/4 cup (75 g) toasted pecans, roughly chopped
1 medium apple (about 6 oz / 170 g), cored and diced (preferably a crisp Minnesota variety) (estimated edible portion: 150 g)
2 stalks celery (about 6 oz / 170 g), diced
3 green onions, thinly sliced (about 45 g)
1/4 cup (15 g) fresh parsley, chopped
4 oz (115 g) feta cheese, crumbled
1 small shallot (about 30 g), minced
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) maple syrup
1/3 cup (80 ml) neutral oil
1/2 tsp (1 g) freshly ground black pepper
Optional: 4 cups (120 g) mixed salad greens for serving

Instructions

1. Rinse the wild rice. Combine it in a medium saucepan with the water and 1/2 teaspoon (3 g) kosher salt. Bring to a boil, reduce the heat to low, cover, and simmer for 45–50 minutes, until most grains have split open and the rice is tender. Drain any excess liquid, spread the rice on a tray, and cool to room temperature.
2. While the rice cooks, heat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Alternatively, toast them in a dry skillet over medium heat for 3–5 minutes. Cool, then roughly chop.
3. Toss the diced apple with the lemon juice to help prevent browning. Dice the celery, thinly slice the green onions, chop the parsley, and mince the shallot.
4. In a small bowl, whisk together the shallot, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, and black pepper. Slowly whisk in the oil until the dressing is lightly emulsified. Season to taste with additional kosher salt, if desired.
5. In a large bowl, combine the cooled wild rice, dried cranberries, toasted pecans, apple, celery, green onions, parsley, and crumbled feta. Add the dressing and toss gently. Taste and adjust the seasoning with salt and pepper as needed.
6. Cover and chill for at least 30 minutes to let the flavors meld. Serve chilled or at cool room temperature, optionally over the mixed salad greens.