Vegan Wild Rice Salad

Ingredients and Weight:

• 2 cups vegan vegetable broth
• 1 cup wild rice
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped roasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes Cooking Time: 45 minutes Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and all the liquid has been absorbed.
2. While the rice is cooking, prepare the vegetables. Chop the red onion, celery, carrots, and red bell pepper into small pieces.
3. In a large bowl, combine the cooked wild rice, chopped vegetables, parsley, dill, walnuts, and cranberries.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
5. Pour the dressing over the salad and stir well to combine.
6. Serve immediately or chill for later.

Nutritional Information (per serving):

• Calories: 250
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 250mg
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 10g
• Protein: 5g

Dish Characteristics:

• Savory and flavorful
• Colorful and appealing
• Healthy and nutritious
• Perfect for a light lunch or dinner

User Comments:

• "This salad is so delicious and refreshing! I love the combination of flavors and textures."
• "I made this for a potluck and it was a huge hit. Everyone loved the unique flavor and healthy ingredients."
• "I'm not vegan, but I still enjoyed this salad. It's a great way to get more vegetables into my diet."

Special Precautions and Tips:

• If you can't find wild rice, you can substitute brown rice.
• If you don't have roasted walnuts, you can use raw walnuts and toast them in a skillet until golden brown.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.