Ingredients
- 2 cups (470 ml) wild rice
- 6 cups (1.4 L) chicken stock
- Salt
- 2 apples, diced
- 3 tablespoons (45 ml) dried cherries
- 1 cup (240 ml) roasted butternut squash cubes
- 1 tablespoon (15 ml) Chinese seven spice
- ¾ cup (180 ml) Brussels sprouts, thinly sliced
- 3 tablespoons (45 ml) pumpkin seeds
- ¼ cup (60 ml) apple cider vinegar
- ¼ cup (60 ml) olive oil
- 1 teaspoon (5 ml) Dijon mustard
- 1 tablespoon (15 ml) maple syrup
Method
- In a pot over medium-high heat, combine the wild rice and chicken stock. Season with salt and bring to a boil. Cover the pot, reduce the heat to low, and allow to simmer for 40-45 minutes.
- Drain the rice of any excess liquid and transfer to a large bowl. Add the apples, cherries, squash, seven spice, Brussels sprouts, and pumpkin seeds. Toss well.
- In a small bowl, combine the vinegar, olive oil, Dijon, and maple syrup. Whisk well, drizzle over the wild rice mixture, and toss again. Serve immediately.