Wild Rice salad with cranberries, blue cheese and pecans (serves 6–8)

Boil the wild rice mix according to the packet instructions – you’ll need 3 – 4 cups dried. Heat up ½ a jar of cranberry sauce (if you can find it) and add 1 tbsp balsamic vinegar and 3 tbsp olive oil. Pour this over the rice while it’s still warm. Toss in ½ cup of dried cranberries, ½ cup crumbled blue cheese,  ¼ cup roasted pecans and ¼ cup mixed seeds – something like trail mix is ideal.