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

Name: Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans Recipe
Yield: 10
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

This wild rice salad is a delightful mix of hearty and sweet flavors, with dried cranberries, pickled apples, and toasted pecans for added texture. The crisp and tangy pickled apples add a refreshing contrast to the nutty wild rice and crunchy pecans, creating a balanced and delicious salad.