Cranberry Pecan Wild Rice Pilaf Autumn on a Plate

Ingredients

• 1 cup (170g) wild rice, rinsed thoroughly
• 3 cups (710ml) vegetable broth, low sodium
• 1 tablespoon (14g) unsalted butter or olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 3 tablespoons (45ml) olive oil, extra virgin
• 2 tablespoons (30ml) maple syrup, grade A
• 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup (50g) dried cranberries
• 1/2 cup (50g) pecan halves, toasted and chopped
• 1/4 cup (15g) fresh parsley, chopped (optional)
• 2 green onions, thinly sliced (optional)