Wild Rice Cranberry Salad

* 1 cup wild rice
* 1 tsp salt
* 3/4 cup walnuts
* 2 cups fresh cranberries
* 1/2 cup sugar
* 2 Tablespoons olive oil
* 1 Tablespoon raspberry vinegar
* 2 cups celery
* 3/4 cup green onions
* 1/2 cup dried cranberries

1. In a large pan combine quart water, salt and rice. Bring to a boil over high heat; cover and reduce heat and simer until rice is tender and most grains have split open (about 45 minutes). Drain in a colander and let cool.
2. In the mean time, spread walnuts on a baking sheet and toast in a 325 degree oven until lightly golden under the skins (about 10 minutes). Chop coarsely.
3. Chop cranberries in half.
4. In a medium size pan combine the sugar and 1/2 cup of water over medium high heat. Stir the mixture until the sugar dissolves and the mixture boils. Remove from heat and stir in the cranberries. Let sit for 8-12 minutes, gently stirring occasionally. Strain syrup from cranberries, reserving the syrup.
5. In a large bowl, mix the rice, cranberries, celery, onions, oil and vinegar. Stir in 2 Tablespoons of the cranberry syrup, taste and add more as necessary to moisten and sweeten the salad. (Save remaining syrup for other purposes -- I was thinking with a little vodka and soda water over ice). Cover and chill.
6. Before serving, stir in walnuts and dried cranberries. You may garnish with additional green onions if you desire

makes about 12 servings of 3/4 cup

Number of Servings: 12

Recipe submitted by SparkPeople user JAZZYJAS.