Wild Rice Salad
2 cups wild rice
6 cups water
2 celery ribs
4 scallions
1 cup dried cranberries
1 cup corn kernels (thawed, if frozen)
12 cherry tomatoes
1 cup raspberry vinaigrette salad dressing
salt and freshly ground pepper
Cook wild rice: Bring 6 cups water to a boil. Meanwhile, rinse rice well
and drain. Add to boiling water. Bring to a boil and then simmer, covered,
for 55 minutes, or until rice is tender and begins to burst.
Drain, rinse in cold water to halt cooking process, and let drain well over
sink.
Meanwhile, dice the celery (small dice). Slice the scallions thinly, about
an inch into the green. Put rice into a large bowl, and fold in the
scallions and celery. Quarter the tomatoes and toss those in. Mix in the
thawed corn and the dried cranberries. Add black pepper to taste.
Mix well. Add 1 cup raspberry vinaigrette, and Mix well.
Let sit overnight to blend flavors. Adjust salt and pepper to taste. Add
more dressing if desired.
Source: USENET recupfood.cooking