This colorful and flavorful recipe substitutes nicely for traditional canned cranberry sauce. Appropriate for Vegetarians, Vegans, gluten-free and kosher.

4 cups water
1 cup uncooked wild rice
1 cup orange sections (use fresh clementines, which are plentiful and delicious this time of year) ½ cup diced celery
1/3 cup dried cranberries (like Craisins)
1/3 cup chopped walnuts (optional)
½ cup orange juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 ½ teaspoons olive oil
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

• Bring water to boil in a medium saucepan, stir in rice. Partially cover, reduce heat, and simmer 45 minutes to 1 hour or until tender. Drain; cool.

• Place rice, oranges, celery, and cranberries in a bowl. Combine orange juice concentrate and remaining ingredients; stir well with a whisk (or use a glass jar with a tight-fitting lid and shake to blend). Pour over rice mixture; toss well. Cover and chill. Serves four.

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NANCY ROBINSON launched her business in 1993, Mrs. Robinson Cooks! LLC, which provides personal chef and catering services. Nancy appears regularly on WUSA 9 (CBS) with her own cooking segment and is a contributing writer for several food columns. She also speaks and conducts classes on cooking and business topics. Contact her at: 703.338.5399 mrsrobinsoncooks.com or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .