Every once in awhile, an amazing recipe comes along. Well this is it! It's a cold wild rice salad with all sorts of tasty things in it. I got the recipe from here, and they got it from The National Museum of the American Indian.

Ingredients

4 cups broth
1 cup dry wild rice
1/2 cup pine nuts
1/4 cup pumpkin seeds (shells removed!)
1 grated carrot, medium
1 tomato, finely diced
1/4 cup dried cranberries
4 green onions, chopped
3 tablespoons apple cider vinegar
3 tablespoons canola oil
2 tablespoons honey

Preparation

Simmer the rice in the broth for a few minutes short of forever (about an hour). You'll know it's done because the rice will get softer and the black will open a little so you can see the white inside. When done, run the rice under cold water or spread it on a sheet to cool.

Toast pine nuts and pumpkin seeds by heating them in a pan. Keep a close eye on them so as not to burn them (as I have done several time while having distracting people in the room). Mix with the rice, carrot, tomatoes, cranberries, and scallions.

Make the vinaigrette by putting the vinegar in a bowl and slowly mixing in the oil, then add the honey. Mix the vinaigrette into the salad and then let it sit in the refrigerator for an hour if you can to let the flavors mix.