Ingredients
4 cups cooked wild rice1 can (8 ounces) sliced water chestnuts, drained and chopped1/2 cup thinly sliced celery1/2 cup chopped green pepper1/2 cup frozen peas, thawed1/2 cup dried cranberries1/4 cup thinly sliced green onions1/4 cup minced fresh parsley1/3 cup cranberry juice1/3 cup vinegar2 teaspoons olive oil3/4 teaspoon dried basil3/4 teaspoon sugar3/4 teaspoon salt, optional1/4 teaspoon pepper1/2 cup chopped pecans, optional
Preparation
In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.
