Wild Rice, Pecan, and Cranberry Salad Recipe

• 1/4 cup white wine vinegar
• 3 tablespoons grapeseed or vegetable oil
• 4 teaspoons pomegranate molasses
• 4 teaspoons finely chopped shallot (from about 1/2 medium shallot)
• 1 teaspoon finely grated orange zest (from 1 orange)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups wild rice
• 4 cups water
• 1 cup toasted pecans, coarsely chopped
• 3/4 cup dried cranberries, coarsely chopped
• 1/4 cup coarsely chopped fresh Italian parsley leaves
• Kosher salt
• Freshly ground black pepper

1. Whisk all of the ingredients together in a small, nonreactive bowl until combined and set aside.
2. Place the rice in a fine-mesh strainer and rinse under cold running water to wash off any dust or dirt.
3. Place the rice and measured water in a medium saucepan and bring to a boil over high heat.
4. Cover with a tightfitting lid and reduce the heat to low.
5. Simmer undisturbed until the rice has absorbed most of the water and the grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes.
6. (In general, the longer and darker the kernels of rice are, the longer they need to cook.)
7. If some liquid remains after the rice is done, drain the rice through a colander.
8. Return it to the saucepan, fluff with a fork, and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
9. Transfer the rice to a large, nonreactive bowl.
10. Add the pecans, cranberries, and parsley.
11. Rewhisk the dressing, drizzle it over the rice mixture, and toss to combine.
12. Taste and season with salt and pepper as needed.
13. Refrigerate until thoroughly chilled and the flavors have melded, at least 1 hour.

white wine vinegar, grapeseed, pomegranate molasses, shallot, orange zest, kosher salt, freshly ground black pepper, wild rice, water, pecans, cranberries, fresh italian parsley, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/wild-rice-pecan-and-cranberry-salad-30544 (may not work)