I was trying to think of something cool and refreshing to throw together for dinner and came up with the idea for this wild rice salad.  It was really easy to make (and the best part is that you can make it WAY ahead of time), and it was also yummy!  I love it when my ideas turn out as good as I envision them being.  I used stuff that I had on hand in my fridge; any vegetables would be good here – peas, carrots, spinach, zucchini, etc.

Wild Rice Salad

1 cup white and wild rice mix

1 3/4 cup water

1 cup grapes

1/4 cup dried cranberries

1/2 cup toasted pine nuts

1 cup broccoli florets, blanched

6 cremini mushrooms, sliced and lightly sauteed in olive oil

Dressing

1/4 cup red wine vinegar

2 TB olive oil

2-4 TB agave nectar (depends on how sweet you want it)

Cook the rice in the water (those are the directions on my package of rice.  Your rice to water ratio may be different.)  Meanwhile, chop, saute, blanche, toast the remaining salad ingredients and put them in a large bowl.  When the rice is done cooking, add to the bowl with the veggies.  Mix together the dressing ingredients and drizzle over the top.  Taste and season with S&P.