Wild Rice Salad

Lately wild rice and I are having a torrential love affair...I already had wild rice with milk and maple syrup for breakfast. Which can be beat only by wild rice porridge (grind the rice in a coffee grinder and cook it 1:4 parts water) - also with milk and maple syrup. So here we are: a family recipe that my mom and her sisters make a lot. Winter salad is singing to me tonight - particularly since I've been eating lots of cheese, meat, and cream.

Incidentally, since I am bringing you along on the wild rice affair, here is a great article by Winona LaDuke about ricing in Minnesota and the industrialization of "wild" rice (3 pages...it just looks longer). Support the White Earth Land Recovery Project - their rice is at the co-op.

This is not the most precise recipe. I'll put in my estimated amounts, but it is very flexible.
2+ cups wild rice
2-3 carrots, diced small
2-3 celery stalks, diced small
1/2 c+ mixed raw, unsalted nuts (cashews, almonds, pumpkin seeds, sunflower seeds, etc)
1 c. dried fruit (craisins, raisins, currents, diced apricots...)
2 scallions, chopped
1/2 c. frozen peas (maybe more)
handfuls of chopped parsley
juice of 1-2 lemons
salt
olive oil drizzle

Cook the rice according to the instructions, then mix all ingredients together.