A delightful and colorful salad combining the nutty flavors of wild rice with the sweetness of cranberries and the crunch of pecans.
In a saucepan, bring 3 cups of water to a boil. Add the wild rice, reduce the heat, cover, and simmer for about 45 minutes or until tender. Drain and set aside.
Rinse the wild rice before cooking to remove excess starch and enhance its texture.
In another saucepan, bring 1 cup of water to a boil. Add the long grain rice, reduce the heat, cover, and simmer for about 25 minutes or until tender. Drain and set aside.
For a fluffier texture, let the rice sit covered for 5 minutes after cooking.
In a mixing bowl, whisk together the olive oil, Dijon mustard, minced shallot, salt, and black pepper to create the dressing.
Adjust the seasoning to taste, adding a touch of honey for sweetness if desired.
In a serving dish, combine the cooked wild rice, long grain rice, chopped pecans, dried cranberries, and fresh parsley. Pour the dressing over the mixture and toss to coat evenly.
Garnish with additional parsley for a fresh and vibrant presentation.
Serve the salad at room temperature or chilled. Enjoy!
This salad tastes even better the next day as the flavors meld together.
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