Cranberry Wild Rice Harvest (Printable Version)

A wholesome bowl with nutty wild rice, roasted veggies, tart cranberries, and a maple-Dijon drizzle.

# Ingredient List:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth

→ Roasted Vegetables

03 - 1 medium sweet potato, peeled and diced
04 - 1 large carrot, peeled and sliced
05 - 1 small red onion, cut into wedges
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Add-Ins

09 - 1/2 cup dried cranberries
10 - 1/3 cup toasted pecans or walnuts, roughly chopped
11 - 2 cups baby spinach or mixed greens

→ Maple-Dijon Vinaigrette

12 - 3 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon pure maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 425°F.
02 - Combine wild rice and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 35-40 minutes until rice is tender. Drain any excess liquid.
03 - Arrange sweet potato, carrot, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, stirring halfway, until vegetables are golden and tender.
04 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Combine cooked wild rice, roasted vegetables, dried cranberries, toasted nuts, and spinach in a large bowl. Drizzle with vinaigrette and toss gently to combine.
06 - Taste and adjust seasoning if needed. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The combination of sweet roasted vegetables and tangy cranberries creates layers of flavor that make every bite interesting
  • It is one of those rare meals that tastes even better the next day, making it perfect for meal prep lunches
02 -
  • Wild rice can vary dramatically in cooking time depending on the brand and age, so start checking at 35 minutes
  • The vinaigrette tastes best if made at least 10 minutes ahead to let the flavors meld
03 -
  • Toasting the nuts in a dry pan for 3 to 4 minutes before adding them makes a huge difference in flavor
  • Toss the roasted vegetables with a splash of the vinaigrette while they are still warm for maximum absorption

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