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This simmers the wild rice until the grains just begin to split open, the visual cue that signals it's properly tender without turning mushy or needing extra salt to taste good. A maple orange dressing built without any added salt leans on natural sweetness and acidity instead, keeping the whole salad well within a lower sodium range.
Per serving
260kcal
Calories
6g
Protein
38g
Prep Time
10 min
Cook Time
50 min
Servings
5 people
Difficulty
easy
Carbs
10g
Fat
4g
Fiber
14g
Sugar
Follow step-by-step with voice guidance.
Rinse the wild rice and cook it in unsalted water according to package instructions, about 45 minutes, until the grains split open and are tender.
Drain any excess water and let the rice cool slightly.
In a small bowl, whisk together the olive oil, orange juice, maple syrup, and black pepper.
In a large bowl, combine the cooked wild rice, dried cranberries, and toasted walnuts.
Pour the dressing over the salad and toss well to combine.
Add the chopped celery and fresh parsley.
Toss once more and taste, adjusting the maple syrup or orange juice as needed.
Serve warm or at room temperature.
Cook the Rice in Unsalted Water: Since this recipe relies on natural sweetness and acidity rather than salt, cooking the rice plain keeps the full dish within a low sodium range. Watch for Split Grains: Wild rice is ready when the grains begin to split and curl slightly, which is a more reliable sign of doneness than a fixed cooking time. Toast the Walnuts First: A quick dry toast deepens their flavor, adding richness to the salad without needing any added salt.
The grains should split open slightly and curl at the ends, revealing a lighter interior, which is a more reliable sign of doneness than relying on the clock alone.
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