Wild rice, cranberry and walnut salad

Detailed step-by-step description of how to cook the dish "Wild rice, cranberry and walnut salad". Try it by all means

Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
Combine rice, cranberries, celery and walnuts in a bowl.
Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

Source

1 cup basmati and wild rice blend

1 cup dried cranberries

2 sticks celery, thinly sliced

1 cup walnuts, roughly chopped

2 tbsp olive oil

2 tbsp red wine vinegar

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