Wild Rice Salad with Winter Squash and Cranberries

From Ceres Community Project’s Nourishing Connections cookbook
December 01, 2014

Ingredients

The Rice
  • 1/4 cup brown Basmati rice, soaked overnight
  • Sea salt
  • 1/2 cup wild rice, soaked overnight
  • 2 cups peeled and diced winter squash (like the Delicata or Butternut varieties)
  • Olive oil
  • 1/4–1/2 cup pecans or walnuts, toasted
  • 2 stalks celery, diced
  • 3 green onions, sliced very thinly
  • 1/2 cup diced red, yellow or orange bell pepper (optional)
  • 1/4–1/2 cup fresh parsley, chopped
  • 1/4 cup dried cranberries or goji berries
The Dressing
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1–2 tablespoons honey
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Preparation

Place the brown rice in a small saucepan with a dash of sea salt and 1 cup water. Bring to a boil, cover and reduce the heat to low. Cook for 30 to 40 minutes or until the rice is tender and all the liquid is absorbed. Place in a bowl to cool slightly.

In the meantime, place the wild rice in a pot with 2 cups of water. Bring to a boil, reduce the heat to medium low and cook, uncovered, at a gentle boil until the rice is tender, about 30 to 45 minutes. When the wild rice is tender, drain, allow to cool slightly and add it to the brown rice.

While the rice is cooking, preheat oven to 400°. Toss the diced squash with a bit of olive oil. Place it in a baking pan and roast until just tender when pierced with a fork, about 15 to 20 minutes. You may also steam the squash in a steamer basket until tender, 5 to 8 minutes.

At the same time, roast your pecans or walnuts on a small baking pan for 6 to 8 minutes, or just until they are fragrant and starting to color. Watch nuts carefully as they can burn quickly!

To make the dressing, whisk all the ingredients together, then taste and add more sea salt, apple cider vinegar and/or sweetener, to your taste.

When the rice has cooled slightly, toss with the dressing and add the remaining salad ingredients, stirring to combine evenly.

About this recipe

Cook’s notes: This salad is easily made ahead, tossing the dressing with the rice and other ingredients at the last moment. Additional brown rice may be substituted for the wild rice. It can also be eaten warm or cold, and adding cooked, diced chicken, turkey or tempeh turns it into a main dish.

Ingredients

The Rice
  • 1/4 cup brown Basmati rice, soaked overnight
  • Sea salt
  • 1/2 cup wild rice, soaked overnight
  • 2 cups peeled and diced winter squash (like the Delicata or Butternut varieties)
  • Olive oil
  • 1/4–1/2 cup pecans or walnuts, toasted
  • 2 stalks celery, diced
  • 3 green onions, sliced very thinly
  • 1/2 cup diced red, yellow or orange bell pepper (optional)
  • 1/4–1/2 cup fresh parsley, chopped
  • 1/4 cup dried cranberries or goji berries
The Dressing
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1–2 tablespoons honey
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
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