Harvest Rice Salad

While looking for vegetarian recipes for a fall pot-luck, I stumbled upon a "Wild Rice Cranberry Pecan Salad" recipe on Simply Recipes.  I made some adaptations, and the resulting Harvest Rice Salad received rave reviews--and an empty bowl--in return.

Harvest Rice Salad

Ingredients

Rice:

• 1 cup Wild Rice mix
• Water or Vegetable stock (amount per rice package instructions)
• 1/2 tsp Salt
• 1 tsp Butter

Stir-ins:

• 1/2 cup dried Cranberries
• 1/2 cup dried Apricots
• 1/2 cup toasted Pecans, chopped
• 1/4 cup sliced Scallions

Dressing:

• 1 TBSP Lemon Juice
• 2 TBSP Olive Oil
• 1/2 tsp Sugar
• 1 tsp grated Orange Peel
• Salt and Pepper to taste (freshly ground optimal)

Directions

1. Follow instructions on the rice package for cooking 1 cup of rice. Add butter.
2. While rice is cooking, make the dressing: combine dressing ingredients (lemon juice, olive oil, orange peel, salt and pepper) then mix thoroughly. Set aside.
3. Combine the "stir-in" ingredients (cranberries, apricots, pecans and scallions) in a medium serving bowl.
4. Once rice is done and fluffed, cool completely.
5. Add cooled rice to the bowl with "stir-ins." Mix thoroughly.
6. Mix in the dressing just before serving. 
7. Salad can be served warm, room-temp, or chilled.

Serves 4-6.