This was a delicious addition to our Rosh Hashana feast last week. Shana Tova!

Wild Rice with Pecans and Cranberries
from The Whole Foods Market Cookbook
Serves 6

Raspberry Vinaigrette Dressing:
* 3 T balsamic vinegar
* 3 T raspberry vinegar
* 1/4 cup extra-virgin olive oil
* salt and freshly ground pepper to taste

* 4 cups water
* 1 cup (dry) wild rice
* 1/2 cup dried cranberries
* 1/2 cup chopped flat-leaf (Italian) parsley
* 1 cup pecan halves, toasted
* 1 yellow bell pepper, seeded and diced
* 4 scallions, finely chopped
* sea salt, to taste
* ground pepper, to taste

For the Dressing:
Combine the vinegars, olive oil, and salt and pepper with a hand mixer or in the bowl of a food processor or in a blender until smooth.

For the Rice:
In a large saucepan, bring the water to a boil and add the wild rice and salt. Reduce the heat, and cover the saucepan. Cook the rice for 50 to 60 minutes (or according to directions on the box), until the rice is completely tender. Drain the excess water, and let the rice cool.

Once the rice is cooled, transfer it to a large mixing bowl, and add the cranberries, parsley, pecans, scallions, bell pepper, and raspberry vinaigrette. Add the salt and pepper, and mix the rice salad thoroughly.