Wild Rice with Blue Cheese and Cranberries Recipe serves 4
- 1 1/2 cups uncooked wild rice
- 1/2 cup dried cranberries
- 1/4 lb crumbled blue cheese
- 2 tsp finely chopped fresh thyme
- 3/4 cup finely chopped toasted pecans
- FOR THE DRESSING:
- 3 Tbsp olive oil
- 1 1/2 tsp Champagne vinegar
- 1 tsp honey
Cook the rice according to the directions on the package. Let cool.
Mix the rice with cranberries, blue cheese, thyme and pecans.
In a separate bowl, whisk together the olive oil, vinegar and honey. Pour over the rice and mix well.
Serve at room temperature.
Recipe by Jennifer Meier



