Wild Rice Salad

4 ounces wild rice

2¾ cups water

2 tablespoons green onions, chopped

1 tablespoon jalapeno, minced

Salt and pepper

1½-2 tablespoons balsamic vinegar

¼ cup extra virgin olive oil

¼-½ cup dried cranberries or fresh pomegranate seeds

1½ tablespoons nuts or seeds (sunflower kernels, pumpkin seeds) optional

Combine rice, water and ½ teaspoon salt in saucepan and bring to a boil. Reduce heat to a simmer and continue cooking for 55-60 minutes or until rice is tender and fully open. Drain and cool to room temperature.

Transfer cooled rice to a large bowl. Add green onions, jalapeno, salt and pepper to taste; mix to combine.

Stir in balsamic vinegar, then olive oil; add more oil and/or vinegar to taste. Stir in dried fruit and nuts, if using. Serve chilled or at room temperature.

Serves six.

Cook's note: Avoid overcooking rice; grains should be slightly firm.

Nutrition values per serving (without added salt): 180 calories, 10 g fat (1.5 g saturated), 19 g carbohydrates, 1 g fiber, 3 g protein, 0 cholesterol, 0 sodium.