Wild Rice Cranberry Salad 


1/2 cup wild rice

1/2 cup brown rice

2 1/3 cups water

1/2 teaspoon salt

1 teaspoon butter

1/2 cup dried cranberries

1/2 cup chopped pecans, toasted

1/4 cup sliced green onions

1 Tbsp lemon juice

2 Tbsp olive oil

1/2 teaspoon sugar

1 teaspoon grated orange peel

Salt and freshly ground pepper


1Bring rice, salt, butter to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover,  fluff up with a fork, and let cool to almost room temperature. 

2. In a medium sized serving bowl, mix the rice, cranberries, pecans and green onions together.

3. In a separate jar, mix the lemon juice, olive oil, orange peel sugar, and salt and pepper to taste. Just before serving, mix dressing, in with the rice mixture. Serve warm, chilled, or room temperature.

Serves 4 to 6



Zahra’s Chickpea Salad 



1 can chickpeas

1 cup cherry tomatoes, chopped

1 can artichokes

A pinch of dill

1 jar of stuffed green olives

3 green onions, minced

2 garlic cloves, minced

1/4 cup olive oil

1/4 cup balsamic vinegar

A dash of soy sauce

Salt and pepper to taste


Toss it all together and serve.


* These two salads were so popular at the Valentine's dinner that Marilyn

was asked to share the recipes with the Echo readers.