Wilder Than Wild Rice

Elevate your side dish game with "Wilder Than Wild Rice," a vibrant, flavor-packed recipe that celebrates the natural nuttiness of wild rice. Simmered in savory vegetable broth and tossed with a medley of sautéed vegetables like shiitake mushrooms, carrots, and celery, this dish strikes the perfect balance between hearty and fresh. Sweet bursts of dried cranberries, the crunch of toasted pecans, and a zesty lemon-honey vinaigrette take this wild rice salad to the next level. Ready in under an hour with minimal prep, this dish makes an excellent addition to holiday tables, potlucks, or as a wholesome meal on its own. Serve it warm or at room temperature—either way, it’s guaranteed to wow your taste buds! Keywords: "wild rice recipe," "vegan side dish," "healthy rice salad," "holiday side dish," "vegetarian potluck recipe."

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup wild rice
• 3 cups vegetable broth
• 3 tablespoons olive oil
• 1 medium red onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup shiitake mushrooms, sliced
• 1 cup dried cranberries
• 1 cup toasted pecans, chopped
• 0.5 cup parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the wild rice under cold water using a fine mesh sieve to remove any debris.

Step 2

In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from heat and let it rest for 5 minutes. Fluff with a fork.

Step 3

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Add the diced red onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Add the diced carrots and celery to the skillet. Cook for 5 minutes until the vegetables start to soften.

Step 6

Stir in the sliced shiitake mushrooms and cook for another 3-4 minutes, or until the mushrooms are tender.

Step 7

Once the vegetables are done, transfer them to a large mixing bowl. Add the cooked wild rice to the bowl.

Step 8

Stir in the dried cranberries, toasted pecans, and chopped parsley.

Step 9

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey or maple syrup, salt, and black pepper to make the vinaigrette.

Step 10

Pour the vinaigrette over the wild rice mixture and toss until evenly coated.

Step 11

Taste and adjust seasoning if needed. Serve warm or at room temperature. Enjoy your Wilder Than Wild Rice!

Nutrition Facts

Serving size	(1899.2g)

Amount per serving	% Daily Value*
Calories	2742.2

Total Fat 133.0g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 4367.1mg	0%
Total Carbohydrate 354.7g	0%
Dietary Fiber 58.5g	0%
Total Sugars 136.5g
Protein 60.1g	0%

Vitamin D 36IU	0%
Calcium 608.0mg	0%
Iron 18.6mg	0%
Potassium 4984.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 8.4%

Carbs: 49.7%