Cook the wild rice according to package directions. Let sit for 10 minutes in the pot, then fluff with a fork and cool to room temperature.
In a large bowl, combine the cranberries, scallions, orange juice and zest, olive oil, balsamic vinegar, salt, and pepper. Add the wild rice and toss to combine everything thoroughly.
Notes
You can cook wild rice, as you can cook any grain, in plain water, and it will be delicious, letting the delicate flavor of the rice shine. Or you can use a diluted broth to cook the rice or other grains, which will infuse the grains with more flavor. I like to mix about 1 part low-sodium broth to 1 part water to cook grains. I think allows the grain’s flavor to emerge with a bit of a boost.
The cooking time of the wild rice will vary depending on the variety. Expect it to become tender in about 30 to 50 minutes.
This salad can be served immediately or refrigerated for up to 4 hours before serving. Leftovers will be delicious for up to 3 days.
You can use dried cherries if you prefer; they are a bit more expensive and a bit bigger, but they are another excellent choice.
For a vegetarian but not vegan version of this salad, think about adding some crumbled goat cheese or feta, or slivered ricotta salata.