Wild Rice and Cranberry Holiday Bowl

Rinse the wild rice blend under cold water. Combine with 2.5 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce to a low simmer, cover and cook 45–50 minutes until the grains are tender and some have split open. Drain any excess water and let cool to room temperature.

In a dry skillet over medium heat, toast the pecans for 3–4 minutes, stirring frequently, until fragrant and lightly darkened. Transfer to a plate and season with a small pinch of salt while still warm.

Using a mandoline or sharp knife, shave the fennel bulb very thinly. Reserve the fronds. Toss shaved fennel in a bowl with a pinch of salt and a splash of the balsamic vinegar to mellow its sharpness.

Whisk together olive oil, remaining balsamic vinegar, maple syrup, Dijon mustard, remaining salt, and black pepper until emulsified.

Toss the cooked wild rice with half the dressing. Divide baby spinach between four bowls. Top with dressed wild rice, shaved fennel, dried cranberries, and toasted pecans. Drizzle with remaining dressing and garnish with fennel fronds.