GOOD COOKIN / Dinner Wild Rice, Apple, and Mushroom Salad with Spicy Pecans LEVEL Medium TIME 70 min SERVINGS 8 Print Recipe INGREDIENTS 2 cups wild rice 1 teaspoon fine sea salt, divided 1 cup WoodstockⓇ Organic Pecan Halves, toasted and chopped 3 tablespoons WoodstockⓇ Organic Brown Sugar ⅛ teaspoon cayenne pepper 3 tablespoons olive oil 2 medium leeks, halved lengthwise and thinly sliced 12oz mushrooms, sliced 1 tablespoon minced fresh rosemary 1 honeycrisp apple, cored and diced ¼ cup chopped parsley DIRECTIONS 1. Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed. 2. In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool. 3. Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more. 4. In a serving bowl, stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.