1 C wild rice, raw
1 C brown rice, raw
2 1/2 C frozen sweet corn kernels
1 C chopped celery
2 med. carrots, finely diced
1/2 med. red onion, chopped
1/2 C dried cranberries
1/4 C chopped cilantro
1/2 C raspberry vinegar
1/4 C olive oil
2 tsp. grated orange rind
1 tsp. salt
1/2 tsp. pepper
Cook the wild rice and brown rice in separate pots according to package directions. Cool completely
Mix together both rices, corn, celery, carrot, onion, cranberries cilantro in a large bowl.
Whisk together the vinegar, oil, rind, salt and pepper. Pour over mixture and mix gently until evenly coated. Cover with plastic wrap for at least 2 hours. This can be made up to 2 days ahead.
Serves 12
