Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans Recipe

Ingredients (15)

• 14 ounces wild rice (about 2 1/3 cups; 396g)
• Chicken stock, vegetable stock, or water, for cooking the rice (see note)
• Kosher salt and freshly ground black pepper
• 6 ounces (350g) crisp apple (about 1 medium), cored and diced
• 1 cup white wine vinegar (8 ounces; 235ml)
• 1/4 cup (50g) sugar, divided
• 4 ounces (115g) dried unsweetened cranberries
• 4 tablespoons (60g) unsalted butter
• One 8-ounce (225g) red onion, cut into 1/4-inch dice
• Three 2-ounce (55g) stalks celery, cut into 1/4-inch dice
• 4 sprigs thyme
• 2 tablespoons minced flat-leaf parsley leaves and tender stems
• 1 tablespoon minced fresh tarragon leaves
• 1 tablespoon minced chives
• 8 ounces (225g) pecans, toasted then roughly crumbled