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

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)
- 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)
- 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 (or honey)
- 1/3 cup (80 ml) neutral oil or extra-virgin olive oil
- 1/2 tsp (1 g) freshly ground black pepper
- Optional: 4 cups (120 g) mixed salad greens for serving

Instructions

Short Description:
A chilled grain salad built on Minnesota-grown wild rice tossed with tart dried cranberries, toasted pecans, crisp apple and celery, fresh herbs, crumbled feta, and a light apple-cider vinaigrette.

Regional Notes:
This Upper Midwest version centers on Minnesota-grown wild rice and local apples and cranberries, with toasted nuts and a light apple-cider-maple vinaigrette typical of regional flavors. Unlike generic wild rice salads, it emphasizes locally produced wild rice and Minnesota orchard fruit for crunch and sweetness.

1. In a medium saucepan combine the rinsed wild rice, 3 cups (720 ml) water and 1/2 tsp (3 g) kosher salt. Bring to a boil, reduce heat to low, cover and simmer 45–50 minutes until most grains have split open and the rice is tender. Drain any excess liquid and spread rice on a tray to cool to room temperature.
2. While the rice cooks, toast the pecans: preheat the oven to 350°F (175°C) and spread pecans on a baking sheet; toast 6–8 minutes until fragrant (or toast in a dry skillet over medium heat for 3–5 minutes). Roughly chop and let cool.
3. Prep the produce: toss the diced apple with the lemon juice to slow browning. Dice celery, slice green onions, chop parsley, and mince the shallot.
4. Make the vinaigrette: in a small bowl whisk together the minced shallot, apple cider vinegar (3 tbsp / 45 ml), lemon juice (1 tbsp / 15 ml), Dijon mustard (1 tsp / 5 ml), maple syrup (2 tbsp / 30 ml), 1/2 tsp (1 g) black pepper and 1/2 tsp (2–3 g) salt (adjust to taste). Slowly whisk in 1/3 cup (80 ml) oil until lightly emulsified.
5. In a large bowl combine the cooled cooked wild rice, dried cranberries, toasted pecans, apple, celery, green onions, parsley and crumbled feta. Pour the vinaigrette over the salad and toss gently to combine, tasting and adjusting salt and pepper as needed.
6. Chill the salad in the refrigerator at least 30 minutes to let flavors meld. Serve chilled or at cool room temperature; optionally present over mixed salad greens.