1/2 cup wild rice

1/2 cup long grain brown rice

1 can (14 ounces) reduced-sodium chicken broth

1/2 cup sweetened dried cranberries

1/4 cup thinly sliced green onion

1/2 teaspoon grated lime peel

2 tablespoons fresh lime juice

1 tablespoon olive or vegetable oil

1 1/2 cups fresh blueberries

3 tablespoons chopped walnuts, toasted

In medium saucepan over high heat, combine wild rice, brown rice, and broth; bring to a boil. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 40 minutes. Cool to room temperature. Add dried cranberries and green onion. In small bowl, stir together lime peel and juice, and oil; drizzle over salad and toss to coat. If desired, cover and refrigerate until serving. Just before serving, gently stir in blueberries and nuts.

Makes 6 servings