Cranberry Wild Rice Salad
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
thebalance 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 mixtured for chicken, turkey, cornish hens or duck; or as a filling
in cooked acorn or butternut squash halves