Wild Rice, Cranberry And Walnut Salad - cooking recipe

Ingredients

1 cup basmati rice pilaf (we used Tilda brand, see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar

Preparation

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.