Wild Rice Waldorf Salad

Makes about 12 cups

3cooker cups wild rice 4½cups water 1apple, cored and cut into ¼-inch dice 1cup dried cranberries 2⁄3cup chopped toasted pecans ½cup chopped red onion ½cup chopped celery Vinaigrette: ½cup finely chopped shallots 4teaspoons Dijon-style mustard ½teaspoon sea salt ½teaspoon freshly ground black pepper 6tablespoons sherry vinegar ½cup extra virgin olive oil

Nutritional information per serving (based on ½ cup): Calories 126 (35% from fat) • carb. 20g • pro. 2g • fat 5g • sat. fat 1g • chol. 0mg • sod. 59mg • calc. 4mg • fiber 2g

Put the rice and water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Brown Rice function and press Start. While rice is cooking and cooling, prepare the vinaigrette. Put the shallots, mustard, salt, pepper and vinegar in a small bowl; stir with a whisk to blend. Add the oil and whisk until emulsified; reserve. Once the audible tone has sounded to indicate the end of cooking, turn the unit off and open the lid. Spread the wild rice on a baking sheet to cool. When rice has cooled, place in a large bowl with the apple, cranberries, pecans, onion and celery. Toss gently to combine. Add the reserved vinaigrette; toss to combine. Adjust seasonings and serve.