Cranberry Wild Rice Salad

This can be served as a salad over leaf lettuce, garnished with sweet and dried cranberries. Or how about as a filling in cooked acorn or butternut squash halves

• Ready In: 25 mins
• Serves: 4

Ingredients

• 6  ounces  long grain and wild rice blend, mixture
• 6  ounces fresh cranberries or 6  ounces frozen cranberries
• 1  tablespoon sugar
• 1⁄4 cup cranberry juice
• 1  scallion, minced
• 1  carrot, peeled and julienned
• 1⁄4 cup pecans, chopped
• 1 1⁄2 tablespoons  peanut oil
• 2  teaspoons vinegar
•  salt and pepper

Directions

1. Cook wild rice mixture according to directions on package and cool.
2. This can be done up to two days in advance.
3. Combine cranberries, sugar, and cranberry juice, cook until cranberries pop slightly.
4. Combine cranberries and cooked rice with the balance of the ingredients.