By Laura Schwab

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

Ingredients

8 servings

396gwild rice

Chicken stock

vegetable stock, or water, for cooking the rice

kosher salt

freshly ground black pepper

350gapple

crisp, cored and diced

1 cupwhite wine vinegar

¼ cupsugar

divided

115gdried unsweetened cranberries

60gunsalted butter

1 x 8 ouncered onion

cut into 1/4-inch dice

3 x 2 ouncestalks celery

cut into 1/4-inch dice

4 sprigsthyme

2 tablespoonsflat-leaf parsley

minced, leaves and tender stems

1 tablespoonfresh tarragon

minced

1 tablespoonchives

minced

225gpecans

toasted then roughly crumbled

Instructions