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Ingredients:

1 cup wild rice
1/2 onion, quartered
1 carrot, peeled and quartered
1 stalk celery, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 teaspoons red wine vinegar
4 teaspoons shallots, chopped fine
2 1/2 tablespoons dried cranberries
2 apples, peeled, cored and diced small
2 1/2 tablespoons chopped walnuts, toasted

2 teaspoons parsley

4 teaspoons scallions, chopped fine
Instructions:

Place the rice in a large saucepan.  Add the onion, carrots and celery. Sprinkle in the salt and pepper. Cover completely with water.  Place the saucepan over high heat and bring the water to a rapid boil.  Once boiling reduce the heat to medium low and cook 45 minutes or until the rice and vegetables are tender and the rice is nice and fluffy.  Drain the water from the rice.  Place the rice and vegetables in a large bowl.  Pour in the olive oil and wine.  Add the shallots, cranberries, apples and walnuts.  Sprinkle with the parsley and scallions.  Toss to incorporate the ingredients together well.  Serve warm.