A hearty cold salad with an oil-free orange balsamic dressing
Add 3 cups of water to a medium pot with a good pinch or two of salt. Add the rice, bring it to a boil then reduce to a gentle simmer and place the lid on.
While the rice is cooking, drain the artichoke hearts and cut them into quarters (or eighths if they are larger).
Add all the dressing ingredients to a jam jar and shake it like a polaroid picture.
After 40 minutes (or more - see recipe intro above for wild rice cooking tips), when the rice has finished cooking to your liking, strain away any excess liquid and set it aside to cool in a large mixing bowl.
Once the rice is cool, toss it with the chopped artichokes, parsley, walnuts and cranberries. Drizzle with the dressing to serve!