• Servings: 15
• Wild Rice - 6 cups
• Boullion
• Dried Cranberries - 1 cup
• Dried raisins/currants - 3/4 cup
• Pecans, walnuts toasted - 1 cup
• Scallions - 1.5 inches
• Red Onions - .5 large/1 small
• Fresh dill - 1 small bunch
• White balsamic vinegar - .5 cup
• Olive oil - .25 cup
• Salt and Pepper to taste

1. Cook rice
2. Warm olive oill and chopped dill, put in jar and shake
3. Toast nuts
4. Mix all - infuse rice
5. Let it sit unrefrigerated 2-3 hours before serving

I got this from my friend Sarah who got it from her friend Zaere.