Wild Rice, Cranberry and Pecan Salad

Method

Make it happen

1. 01

   Rinse the rice where appropriate, then cook in water according to the packet directions until tender. Drain any excess liquid and spread out to cool; refrigerate promptly if making ahead.

2. 02

   Toast the pecans in a dry pan for 3 minutes; cool before adding.

3. 03

   Whisk olive oil, cider vinegar and mustard, then coat the cooled rice with dressing.

4. 04

   Fold the remaining prepared ingredients through the grain without crushing them, then divide between four bowls and serve.