Cranberry and Wild Rice Salad

Source: Pacific Coast Cranberry Research Foundation

6 ounce pkg. long grain wild rice mixture
6 ounces cranberries -- fresh or frozen
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

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

NOTES : This versatile dish can be served as a salad over leaf lettuce, garnished with sweet and dried cranberries for a double cranberry touch; used as a stuffing mixture for chicken, turkey, Cornish hens or duck; or as a filling in cooked acorn or butternut squash halves.