3 cups water
3/4 cup wild rice
1/2 cup dried cranberries
1/4 cup oil
1/2 cup red bell peppers, finely chopped
1/2 cup cucumbers, chopped
1 cup French or green beans, cut in 2 inch lengths
1/2 cup fresh basil, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/2 cup pistachio nuts
1/4 cup lemon juice
1/2 teaspoon salt
1 tablespoon oil
liquid seasoning or salt
black pepper
Bring water to a boil. Stir in wild rice. Cover and simmer for 30 minutes. Stir in cranberries, recover and simmer until the water is absorbed and rice is tender. Allow to cool at room temperature. Meanwhile, heat oil in large skillet. Add bell peppers and cucumbers and saut� over low heat for 30 seconds. Stir in French or green beans, cover and cook until beans are crisp and tender. Allow to cool at room temperature. Gently toss wild rice, beans, bell peppers, cucumbers, basil, parsley and pistachio nuts together. Pour oil and lemon juice over them and toss. Season to taste with liquid seasoning or salt and pepper.
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