Wild Rice, Pecan, & Cranberry Salad w/Citrus Vinaigrette

1 cup wild rice (see package instructions, substitute 1 cup chicken stock for 1 cup of the water)
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup chopped apple
1/2 cup chopped celery
1/4 cup chopped
Parsley
1/4 cup sliced green onions

Vinaigrette:
1/8 cup orange juice
1/8 cup cranberry juice
1 Tbsp. grated orange peel
2 Tbsp red wine vinegar
1 Tbsp. sugar
2 Tbsp olive oil
Salt and Pepper

Cook wild rice according to instructions on package. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool.

In a medium sized serving bowl, mix the rice, cranberries, pecans, apples, celery, parsley, and green onions together.

In a separate jar, mix the vinaigrette ingredients, adding salt and pepper to taste. Just before serving, mix dressing in with the rice mixture.
Serve warm, chilled, or room temperature.

Source: Sassy Sandi