Brown & Wild Rice Salad

This is one of my favorite easy side dishes for the holidays.  It makes a beautiful presentation on a platter with Cornish Game Hens or vension.  Always popular, I've even served it at luncheons and carried it to holiday pot luck.  It can be prepared ahead as the flavor gets better overnight and can be served at room temp.  Toast and mix in the pecans just before serving and if you're over cranberries, use chopped dried apricots.  I actually found an interesting mix of brown, wild and red rices at Whole Foods for the picture below.  Enjoy!

2 cups brown and wild rice mix cooked according to directions (omit flavor packet)
1 cup pecans toasted and chopped
1 cup sliced green onions (white and green part)
1 cup dried cranberries or chopped dried apricots
1 tsp orange zest

For the dressing:

1/2 cup red wine or raspberry vinegar
1/2 cup canola oil
1/4 cup orange juice
1 tsp Dijon mustard
1 tsp honey
1 small shallot finely diced
1 tsp Kosher salt
1/2 tsp pepper