Special thanks to: IB, Bemidji, MN Servings: 6 Directions: Pecan Cranberry Wild Rice Salad 1 cup wild rice,rinsed in hot water 3 cups apple cider or apple juice 6 Tab butter 1/2 cup Surratt Farms chopped pecans 1/2 cup sweetened dried cranberries 3/4 teas. salt 1/2 teas. pepper 1/2 teas. cinnamon 1 large apple, pared, cored and diced Combine rice, cider and 1 and 1/2 cups water Heat to boiling, stir-cover and simmer 40 to 45 minutes, drain. In heavy skillet, melt butter, add pecans and cranberries and cook over medium heat until pecans are toasted. (stir often) Add remaining ingredients and sauté 2 minutes. Stir in cooked wild rice. Heat to serving temperature. Special Notes: This dish is equally delicious served cold. We enjoy it often as a side dish with sandwiches, and it keeps 4 to 5 days in the refrigerator.