Wild Rice And Cranberry Salad

Susan Sampson

1 cup wild rice
1 small stalk celery, diced small
1/2 cup yellow bell pepper in small dice
2 green onions, thinly sliced
1/4 to 1/2 cup dried cranberries, to taste
1/4 cup chopped parsley
1/2 tsp salt or to taste

Dressing
2 tbsp 100% cranberry juice
1 to 2 tbsp white vinegar, to taste
1 tsp granulated sugar
1/2 tsp dried basil
1/4 cup extra virgin olive oil
Salt to taste

Cook rice in boiling, salted water 45 minutes or until tender but not mushy. Drain. Cool. In medium serving bowl, stir together rice, celery, pepper, green onions, cranberries, parsley and salt. For dressing, stir together juice, 1 tablespoon vinegar, sugar and basil. Drizzle in oil. Add salt to taste. Add remaining vinegar if desired. Pour dressing on rice mixture and toss. Serve at room temperature.

Makes 6 servings.