Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans Recipe

Name: Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans Recipe
Ingredients: 14 ounces wild rice (about 2 1/3 cups; 396g); Chicken stock, vegetable stock, or water, for cooking the rice (see note); Kosher salt and freshly ground black pepper; 6 ounces (350g) crisp apple (about 1 medium), cored and diced; 1 cup white wine vinegar (8 ounces; 235ml); 1/4 cup (50g) sugar, divided; 4 ounces (115g) dried unsweetened cranberries; 4 tablespoons (60g) unsalted butter; One 8-ounce (225g) red onion, cut into 1/4-inch dice; Three 2-ounce (55g) stalks celery, cut into 1/4-inch dice; 4 sprigs thyme; 2 tablespoons minced flat-leaf parsley leaves and tender stems; 1 tablespoon minced fresh tarragon leaves; 1 tablespoon minced chives; 8 ounces (225g) pecans, toasted then roughly crumbled

"Whether you call it a salad, a dressing, or a stuffing, this wild rice side dish studded with plump cranberries and tart pickled apples is a perfect addition to the Thanksgiving table...."

INGREDIENTS

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14 ounces wild rice (about 2 1/3 cups; 396g)

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Chicken stock, vegetable stock, or water, for cooking the rice (see note)

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Kosher salt and freshly ground black pepper

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6 ounces (350g) crisp apple (about 1 medium), cored and diced

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1 cup white wine vinegar (8 ounces; 235ml)

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1/4 cup (50g) sugar, divided

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4 ounces (115g) dried unsweetened cranberries

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4 tablespoons (60g) unsalted butter

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One 8-ounce (225g) red onion, cut into 1/4-inch dice

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Three 2-ounce (55g) stalks celery, cut into 1/4-inch dice

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4 sprigs thyme

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2 tablespoons minced flat-leaf parsley leaves and tender stems

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1 tablespoon minced fresh tarragon leaves

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1 tablespoon minced chives

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8 ounces (225g) pecans, toasted then roughly crumbled

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