Smoked Chicken & Wild Rice Bowl with Cranberry-Orange and Maple-Dijon Vinaigrettes

Place 200g wild rice in a fine-mesh strainer and rinse under cold running water, swishing gently with your fingers for 30 to 60 seconds until the water runs mostly clear. Shake off the excess.

Combine the rinsed wild rice with 700ml water and 3g kosher salt in a medium saucepan. Bring to a boil over high heat (100°C/212°F), then reduce the heat to the lowest setting, cover tightly, and simmer for 40 to 45 minutes without lifting the lid. The rice is ready when most grains have split open, revealing a pale interior with a slightly chewy bite.

While the rice cooks, peel and finely mince one small shallot (about 30g) into a small bowl for the cranberry-orange vinaigrette. Peel and finely mince a second small shallot (about 30g) into a separate small bowl for the maple-dijon vinaigrette.

Halve, peel, and thinly slice one small red onion (about 70g) into half-moons, then separate the rings with your fingers so they distribute evenly through the bowl.

Core and thinly slice one medium apple (about 180g) into 5mm matchsticks, leaving the skin on for color and a tart edge. Toss with a few drops of lemon juice if prepping ahead to prevent browning.

Finely chop 10g fresh flat-leaf parsley, including the tender stems which carry plenty of flavor.

Slice 400g smoked chicken breast against the grain into 5mm-thick pieces. Allow the chicken to come to room temperature for 15 to 20 minutes before assembling for the best texture and aroma.

Scatter 60g pecan halves on a small baking sheet and toast in a preheated 180°C/350°F oven for 6 to 8 minutes, until fragrant and lightly darkened. Alternatively, toast in a dry skillet over medium-low heat for 3 to 4 minutes, shaking the pan frequently. Cool slightly, then roughly chop.

In a small bowl or jar, combine 60ml cranberry juice, 20ml fresh orange juice, 1g orange zest, 20ml red wine vinegar, 5g Dijon mustard, 10ml pure maple syrup, the minced shallot from step 3, 2g kosher salt, and 0.5g freshly ground black pepper. Whisk until the salt dissolves, then slowly drizzle in 90ml extra-virgin olive oil while whisking continuously until the vinaigrette is glossy and emulsified.

In a second small bowl or jar, combine 30ml pure maple syrup, 10g Dijon mustard, 30ml apple cider vinegar, 2g smoked paprika, 2g fresh thyme leaves, the second minced shallot, 2g kosher salt, and 0.5g freshly ground black pepper. Whisk to combine, then slowly drizzle in 90ml extra-virgin olive oil while whisking continuously until the vinaigrette is thick and emulsified.

Fluff the cooked wild rice with a fork and let it cool for 5 minutes. Divide 120g baby arugula among 4 wide, shallow bowls, then top each with about 150g of the warm wild rice, 100g sliced smoked chicken, 20g dried cranberries, 15g toasted pecans, the sliced apple, the sliced red onion, and 20g crumbled feta if using.

Drizzle each bowl with about 30ml of the cranberry-orange vinaigrette and 30ml of the maple-dijon vinaigrette, scattering the chopped parsley over the top. Serve immediately, passing the remaining vinaigrettes at the table for guests to add more to taste.