¾ Cup wild rice
3 Cups water
½ Tsp salt, plus more to taste
1 Large celery stalk, chopped
⅓ Cup dried cranberries
1-2 Oranges, peeled, sectioned and chopped, as you section and chop the orange hold it over a bowl to capture the juice
¼ Cup fresh orange juice
1 Tbsp Walnut or canola oil
Ground pepper to taste
¼ Cup pomegranate seeds (optional)
Cooking the Rice
Using a large saucepan over medium-high heat, combine your water, rice and 1/2 Tsp. salt. When this comes to a boil reduce the heat to medium-low, cover and simmer for approximately 40 minutes or until your rice is tender. Drain your rice and set aside in a bowl.
Making the Salad
When your rice has cooled sightly add your walnuts, oranges, celery, cranberries and orange juice.
Add in the oil and stir gently. Season to taste with salt and pepper.
Place the salad in a serving bowl, garnish with the pomegranate seeds and serve. This recipe makes enough salad to serve four.