Ingredients:
1 cup wild rice
1/2 cup cranberries
1/3 cup chopped toasted pecans
1/3 cup chopped toasted cashews
1/4 cup finely chopped green onions
2 tablespoons celery
2 tablespoons red onion
Dressing
2 tablespoons raspberry vinegar or red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
1/2 tsp ground pepper
Preparation:
Join some water and 1 teaspoon of salt in a pot and heat to the point of boiling. Include the rice. Diminish the warmth to medium-low, cover and stew until the rice is delicate, around 45 minutes. Deplete well and cool.
Join all of them means they won't all turn out and they ought
Channel the rice and exchange the rice to an extensive dish. While the rice is cooling, blend in the dried
cranberries, pecans, cashews, green onion, celery and red onion.
Blend the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, step by step pour in the olive oil. Pour the dressing over the rice mixture and hurl