Wild Rice Cranberry Salad

40 Servings (apx. 5 oz. each)
Wild Rice Water	2 pounds 4 quarts	Cook with rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.) Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 40-50 minutes or until grains just start to open. Steamer: Combine in a shallow steamer pan(s). Steam, uncover, 40-50 minutes or until grains are open. Cooking time may very with type of steamer.
Chopped green pepper Sliced celery Sliced green onions Chopped fresh parsley Dried cranberries	1 1/2 cups 2 cups 1 cup 1 cup 2 cups	In large bowl, combine wild rice with vegetables and cranberries; mix well.
Cranberry juice White vinegar Olive oil Basil Sugar Salt	3 cups 2 cups 1/4 cup 1 Tbsp 1 Tbsp or to taste 2 tsp. or to taste	Combine all dressing ingredients; blend well. Fold into salad; chill.

Recipe compliments of the Minnesota Cultivated Wild Rice Council