Wild Rice Salad with Pecans and Dried Cranberries

This delicous recipe comes from my mother-in-law Vivian who is an excellent cook.  She excels at finding and executing tasty recipes like this one.  This was passed to her via a friend.

Balsamic-Raspberry Dressing;
3tbsp balsamic vinegar
3tbsp raspberry vinegar
¼ cup extra-virgin olive oil
salt and pepper

The Salad:
1 cup wild rice
4 cups water
1 cup pecan halves
1 yellow pepper
½ cup dried cranberries
½ cup minced parsley
4 scallions (or onions, or leeks)

1. Blend all ingredients for the dressing with a hand mixer, food processor or blender, until smooth.
2. Place wild rice and water in a saucepan and bring to a boil.  Cover the rice, reduce the heat to a simmer and cook for about 45 minutes or until the rice is tender.  Drain the rice and chill it completely for at least one hour.  Place the cooked rice in a large mixing bowl.
3. Add the remaining ingredients and salad dressing and mix well.
4. This is a very carb-rich salad due to the rice.  It works great as a main dish in the summer with veggies on the side, or as a substantial side dish next to a protein and veggies.

A crowd pleaser at parties and potlucks.