![\"Wild](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2015\/10\/100_499611-300x225.jpg\")
<\/a> 1 C. wild rice
\n1\/2 C. dried cranberries
\n1\/3 C. chopped toasted pecans
\n1\/3 C. chopped toasted unsalted cashews
\n1\/4 C. finely chopped green onions
\n2 Tbsp. finely chopped celery
\n2 Tbsp. finely chopped red onion<\/p>\nDressing:
\n2 Tbsp. raspberry vinegar or red wine vinegar
\n1 Tbsp. lemon juice
\n1 small garlic clove, minced
\n1 tsp. Dijon mustard
\n1 tsp. sugar
\n1\/3 C. olive oil
\n1\/2 tsp. pepper<\/p>\n
Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well. Transfer to a large bowl and cool. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onions, celery and red onion. <\/p>\n
Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Wild rice is another new ingredient for me to use. It takes much longer to cook than white or brown rice and has a nutty flavor with a chewy texture. It’s full of protein, fiber and other great nutrients our bodies need. This cold salad has crunch from the nuts and celery, sweetness from the … <\/p>\n
Continue reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,20],"tags":[],"class_list":["post-1952","post","type-post","status-publish","format-standard","hentry","category-recipes","category-salads","item-wrap"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p29QDf-vu","_links":{"self":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1952"}],"version-history":[{"count":4,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1952\/revisions"}],"predecessor-version":[{"id":1958,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1952\/revisions\/1958"}],"wp:attachment":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Wild](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2015\/10\/100_499611.jpg\")
<\/a> 1 C. wild rice