Step 1

Combine 4 cups of water in a saucepan, and bring to a boil. Add wild rice, and reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes. Drain well, transfer rice to a large bowl, and cool.

Step 2

Once rice has cooled, mix in dried cranberries, pecans, cashews, green onion, celery and red onion.

Step 3

In a small bowl, mix together vinegar, lemon juice, garlic, and sugar. Using a whisk, mix olive oil into dressing. Pour the dressing over the rice mixture and toss.

Step 4

The salad can be made up to 3 days ahead of time and chilled in fridge.