Warm wild rice salad with cranberries, pecans and goat cheese

Close up of a blue tinted bowl full of a wild rice mixture topped with pecans, dried cranberries and feta cheese before being mixed in.

4.67 from 3 votes

Warm wild rice salad with cranberries, pecans and goat cheese

Warm wild rice salad has a delicious combination of flavors and textures and makes a lovely, fast gluten-free side dish!

Prep Time5

Cook Time20

Total Time25

Yield: 4 people

Ingredients

1 teaspoon extra-virgin olive oil
½ cup onion, diced small
2 cloves garlic, minced
1 cup wild rice, uncooked
2 cups low-sodium chicken or vegetable broth
¼ cup dried cranberries
¼ cup walnuts or pecans, lightly toasted
2 ounces goat cheese, crumbled
salt and pepper, to taste

For serving (optional):

Fresh chopped parsley, squeeze of lemon juice or drizzle of balsamic vinegar

Instructions

Heat olive oil in a large sauce pan over medium heat.
Add onion and sauté for 3-5 minutes, until softened. Add garlic and sauté an additional 30 seconds.
Add rice and stir to coat in the oils and onions, about 30 seconds.
Add broth, increase heat to high and bring to a boil.
Once boiling, reduce heat to medium-low and cover. Cook 13-15 minutes, until rice is cooked. Remove from heat and let cool a few minutes.
Stir in dried cranberries, chopped nuts and crumbled goat cheese. Season to taste with salt and pepper and serve warm. Drizzle with balsamic vinegar or a squeeze of lemon juice and sprinkle with fresh chopped parsley, if desired.

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Notes

You can use walnuts or pecans for this recipe. I like to lightly toast mine in a small saute pan for a couple of minutes over medium-low heat to help bring out their nutty flavor.

I have substituted ¼ cup of grated Parmesan cheese for the goat cheese and that was delicious as well.

I like to drizzle my rice salad with a little balsamic vinegar. Gives it a shot of sweetness and tartness. A squeeze of lemon juice would be lovely, too, but neither are necessary.

Nutrition

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