Hearty, elegant, and slightly old-school, it’s been a family fall-back for decades.
Wild Rice Salad with Cranberries
Serves 6
1 1/2 cups wild rice
kosher salt
3/4 cup dried cranberries
1/2 cup pecans, toasted in a skillet on medium-high heat until roasty
3 tablespoons scallions, finely chopped
White balsamic vinaigrette (1/4 cup white balsamic vinegar whisked with 1/3 cup olive oil, salt and pepper)
2 tablespoons chives, finely minced
Cook wild rice as directed on package and allow to cool. Toss with remaining ingredients. Serve at room temperature. (Can be made a day ahead of time: Remove from refrigerator an hour or two before eating, and don’t add chives until right before you serve.)
