Wild Rice Salad

Rinse the rice in a fine mesh strainer under cold water. Add the rice to a saucepan with 1 ¾ cup water and if desired, 1 tablespoon olive oil or butter (optional). Bring to a boil, then reduce to a low simmer and cook for 45 minutes or until all the liquid is absorbed (see notes* and **). Cover and allow to stand and steam for 10 minutes. Stir in ¼ teaspoon kosher salt . Then pour the rice onto a sheet pan in a single layer and place it in the freezer for 5 minutes until the rice is room temperature. (Or, you can make the rice ahead and refrigerate until serving, up to 2 days.)

Meanwhile, prepare the celery, green onion, and parsley as noted in the instructions above.

In a small bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup, olive oil, and ½ teaspoon kosher salt .

When the rice is cooked and cooled, mix it in a large bowl with the chopped celery, green onion, parsley, dressing, feta cheese crumbles, dried cranberries, and chopped pecans. If desired, add a few feta crumbles and pecans to the top for serving.

The salad tastes best fresh, but stores up to 3 days refrigerated. For make ahead, cook the rice and mix the dressing in advance and refrigerate. Add all salad ingredients together before serving.