1 cup dried cranberries
4 cups cooked wild rice, chilled
1/4 cup finely chopped sweet onion
1 6-ounce can water chestnuts, drained and chopped
1 cup crushed pineapple, drained
1/2 cup chopped flat (Italian) parsley
1/2 cup rice vinegar or other mild vinegar, to taste
1/2 cup slivered almonds or other nuts of your choice
Combine all ingredients. If making ahead, add the nuts just before serving.
Note: This is a pretty salad for a holiday buffet, and it keeps well in your refrigerator, so double or triple the recipe if you wish.