INGREDIENTS
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1 1/2 cups wild rice
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kosher salt
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3/4 cup dried cranberries
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1/2 cup pecans, toasted in a skillet on medium-high heat until roasty
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3 tablespoons celery, finely chopped
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White balsamic vinaigrette (1/4 cup white balsamic vinegar whisked with 1/3 cup olive oil, salt and pepper)