Dairy-Free Wild Rice and Cranberry Salad with Maple Vinaigrette

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup of wild rice with the 2 cups of vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the rice is tender and the liquid is absorbed. Drain any excess liquid and let the cooked wild rice cool completely.
2. 2While the wild rice cools, prepare the maple vinaigrette. In a small bowl, whisk together the 1/4 cup of olive oil, 2 tablespoons of maple syrup, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and slightly thickened.
3. 3Once the wild rice has cooled, place it in a large bowl. Add the 1/2 cup of dried cranberries, 1/2 cup of pecans, and 1/4 cup of green onions to the bowl with the wild rice.
4. 4Pour the prepared maple vinaigrette over the ingredients in the large bowl. Toss everything together gently with a spoon or spatula until all the ingredients are evenly coated with the vinaigrette.
5. 5Serve the Dairy-Free Wild Rice and Cranberry Salad chilled or at room temperature.

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