Wild Rice Salad
Nutty wild rice, tart cranberries, crisp scallions, and toasted almonds come together in a savory-sweet salad with plenty of texture.
Prep 10 min · Cook 50 min · Total 1 hr · Makes 4 servings
Ingredients
- 1 cup wild rice, rinsed
- 5 cups chicken broth
- 1/3 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1 bunch scallions, thinly sliced
- 4 tablespoons extra virgin olive oil
- Salt and pepper
Directions
Spoon the rice into a large sauce pot, then pour in the chicken broth and heat it until it reaches a boil. Keep it bubbling without a lid until the rice is tender, about 45 minutes. Drain off the broth, transfer the rice to a bowl, and mix in the almonds, cranberries, and scallions. Pour in the olive oil and turn everything together until lightly coated. Finish with salt and pepper to taste.