Sweet and Savory Wild Rice Thanksgiving Side
Nutty wild rice studded with dried apricots, cranberries, toasted pepitas, and pistachios, tossed with a bright lemon-Dijon vinaigrette and finished with pomegranate seeds and fresh scallions. A sophisticated side dish balancing sweet fruit, savory nuts, and tangy dressing.
Ingredients
- 2 cup wild rice, uncooked
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 lemon, juiced
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup celery, diced
- ½ cup dried apricots, chopped
- ½ cup dried cranberries
- ½ cup pepitas, toasted
- ½ cup pistachios
- 3 scallions, chopped
- ½ cup pomegranate seeds
- parsley, chopped(optional)
Instructions
- 1
Rinse wild rice thoroughly under cold water.
- 2
Cook rice with water according to package directions until tender, approximately 45 minutes.
- 3
While rice cooks, whisk together olive oil, apple cider vinegar, lemon juice, garlic, Dijon mustard, honey, salt, and pepper in a small bowl.
- 4
Transfer cooked rice to a large bowl and let cool for 15 minutes.
- 5
Add celery, dried apricots, dried cranberries, pepitas, pistachios, scallions, and pomegranate seeds to the rice.
- 6
Pour dressing over rice and toss to coat evenly.
- 7
Serve and garnish with chopped parsley if desired.
Tips
Cooling the rice before dressing prevents the dressing from being absorbed too quickly and helps maintain texture.
Toast pepitas yourself for better flavor and control over salt content.
Prepare dressing while rice cooks to streamline assembly.
Good to Know
Cover and refrigerate up to 4 days. Bring to room temperature or gently reheat before serving.
Prepare through step 5 up to 1 day in advance; add dressing just before serving to maintain texture.
Serve at room temperature or slightly warm. Garnish with fresh parsley and additional pomegranate seeds if desired.
Common Mistakes
Skip rinsing the rice to avoid excess starch and clumping.
Add dressing while rice is hot to prevent texture breakdown.
Omit cooling period to avoid gummy rice.