The perfect complement to any savory, wintery meal.
|4 c||wild rice|
|1 c||pecans (chopped)|
|1 c||dried cranberries|
|1 bn||scallions (green and white parts, chopped)|
|1⁄2 c||orange juice|
|1 1⁄2 c||cider vinaigrette|
In a medium saucepan, bring wild rice, 6 cups of water, and 1/2 tsp of the salt to a boil. Cover, reduce heat to maintain a steady simmer, and cook until rice is tender and kernels pop open, about 45-60 minutes. Uncover and fluff with a fork. Simmer over low heat for 5 additional minutes, stirring occasionally. Drain off any excess liquid. Allow to cool. While the rice is cooking, lightly toast pecans in a 350 degree oven for 5-8 minutes. Remove from oven and let cool. Place the dried cranberries in a small bowl and cover with hot water. Let steep for 30 minutes, then drain. In a large bowl, combine the drained cranberries, pecans, scallions, spices and salt. Add the orange juice and cider vinaigrette and blend well. Fold in the cooled wild rice. Serve chilled or at room temperature.