WILD RICE SALAD

1 Box Zataran's Wild Rice, cooked and cooled
1 can water chestnuts, drained and chopped
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup frozen English peas, (do not use canned)
1/4 cup diced onion
1/4 cup minced fresh parsley
1/3 cup cranberry juice
DRESSING:
1/3 cup vinegar
1 tsp olive oil
3/4 tsp dried basil
3/4 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1/2 cup chopped pecans

In a large bowl combine first eight ingredients.

In a small bowl combine dressing ingredients and mix well. Pour into rice mixture and toss to coat. Chill overnight. Keep in the fridge for up to 1 week.