Wild Rice, Cranberry and Walnut Salad

Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup basmati rice pilaf (we used Tilda brand, see tip)
• 1  cup dried cranberries
• 2  sticks celery, thinly sliced
• 1  cup walnuts, roughly chopped
• 2  tablespoons olive oil
• 2  tablespoons red wine vinegar

Directions

1. Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
2. Combine rice, cranberries, celery and walnuts in a bowl.
3. Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.