Serves 8

2 medium carrots, peeled & shredded

2 cups broccoli florets, cut small

½ cup onion, chopped

1 cup fresh parsley, chopped

¾ cup dried cranberries (or raisins)

½ cup sliced almonds

4 cups cooked wild rice

1/3 cup olive oil

2 TBS. Bragg’s liquid aminos

2 TBS. fresh rosemary (or 1 tsp. dried)

1 TBS. fresh thyme (or 1 ½ tsp. dried)

1 TBS. fresh sage (or ½ tsp. dried)

Combine vegetables and wild rice in large bowl. Combine olive oil, Braggs and herbs in small bowl – whisk together then pour into rice mixture. Toss well to blend ingredients. Serve as a cold salad or wrap up in a whole wheat tortilla.