Ingredients:

1 c. wild rice

3 c. water

¼ c. sliced almonds

½ c. dried cranberries

½ c. shelled edamame

½ c. diced red bell peppers

¼ c. scallions, sliced

3 T. white balsamic vinegar

¼ c. extra virgin olive oil

2 T. honey

Directions:

In a sauce pan over medium heat, bring water to boil. Add the rice, cover, and reduce the heat to low. Gently simmer for 45 minutes, until the rice is tender and the water absorbed.  Let the rice sit, covered, for five minutes.  Transfer to a serving bowl and stir in the almonds, cranberries, edamame, red bell peppers and scallions. Add olive oil, balsamic vinegar and honey and stir to coat rice mixture.  Serve at room temperature.  Serves 6.