- 2 cups wild rice
- 1 bay leaf
- Kosher salt
- 1/3 cup skin-on hazelnuts
- 6 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 1/4 cup sherry vinegar or red wine vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon whole grain Dijon mustard
- Freshly ground black pepper
- 2 cups trimmed watercress, upland cress, or micro cress
- Cook rice and bay leaf in a large pot of boiling salted water until some grains have burst and rice is tender, 45–55 minutes. Drain thoroughly and spread out rice on a rimmed baking sheet to cool; discard bay leaf.
- Meanwhile, preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then rub hazelnuts in a clean kitchen towel to remove some of the skins. Gently crush nuts by pressing under the flat side of a chef’s knife; set aside.
- Heat butter in a large skillet over medium-low. Cook onion and garlic, stirring often, until onion is golden, 15–20 minutes. Remove from heat.
- Whisk vinegar, maple syrup, and mustard in a large bowl until smooth. Scrape in onion mixture and cooled rice and toss to coat; season with salt and pepper. Fold in nearly all of the hazelnuts and cress, then transfer to a platter. Top with remaining hazelnuts and cress.
- Rice can be cooked 2 days ahead. Let cool; cover and chill. Rice mixture (without hazelnuts and cress) can be made 3 hours ahead; store airtight at room temperature.