Wild Rice Salad with Cranberries and Pecans

Ingredients

• 1 cup brown rice wild rice mix
• 2 1/3 cups water, see package instructions
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup sliced green onions
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated orange peel
• Salt and freshly ground pepper

Directions

1. Cook the rice first. Measure the water based on the directions for your rice, if you have them. As a general guide, plain brown rice usually uses a 1:2 ratio of rice to water, while plain wild rice often uses a 1:3 ratio of rice to water. For a brown rice wild rice mix from a bulk bin, use 1 cup of rice with 2 1/3 cups of water.
2. Combine the rice, 1/2 teaspoon salt, and water in a pot and bring everything to a boil. Turn the heat down to low, put the lid on, and cook for 50 minutes. Resist the urge to peek or stir.
3. Take the pot off the heat and leave it covered for 10 minutes.
4. Remove the lid, gently loosen the rice with a fork, and let it cool until it is close to room temperature. Transfer it to a medium serving bowl, then fold in the dried cranberries, pecans, and green onions.
5. In a separate jar, combine the lemon juice, olive oil, orange peel, and salt and pepper to taste. Right before serving, pour the dressing over the rice mixture and toss to combine. Serve it warm, chilled, or at room temperature.