Featuring cranberries, wild rice, toasted pecans, and scallions, this salad is full of fall flavor.
1 cup fresh or frozen cranberries, thawed if frozen
1 cup sugar
1 cup wild rice, rinsed
Salt and pepper
3/4 cup coarsely chopped toasted pecans
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 scallions, white and light green parts, thinly sliced
How to Make It
Cut each cranberry in half. Combine sugar and 1/2 cup water in a small pan. Bring to a boil, stirring just until sugar has dissolved. Boil until clear but not thickened, about 1 minute. Remove from heat; stir in cranberries and let steep in syrup until bright red and softened, about 15 minutes. Strain and chill cranberries. (Reserve strained syrup for another use.)
Place rice in a large covered pan; pour in 1 quart water. Add 1 tsp. salt; bring to a boil. Reduce heat to medium-low and cover. Simmer until rice is tender and grains have started to open, 50 to 55 minutes. Drain well, rinse under cold water and drain again (you should have about 3 cups total).
Transfer rice to a large bowl. Add cranberries, pecans, oil, vinegar and scallions. Mix gently; season with salt and pepper. Cover and refrigerate for at least 2 hours. Serve cold.