*NOTE: In place of the walnut or vegetable oil and raspberry or rice vinegar you can use 2-3 tablespoons of a raspberry/walnut vinaigrette salad dressing (walnut oil is hard to find in small quantities and is pricey).
In a 4 to 6 quart pan, combine wild rice, salt and one quart water. Bring to a boil over high heat; cover, reduce heat and simmer until rice is tender to bite and most grains have just split open, approximately 45-60 minutes. Drain in a colander and let cool.
While rice is cooking, spread walnuts in a baking pan and toast in a 325 degree oven until lightly golden under skins. Coarsely chop walnuts. Cut cranberries in half. In a 2 to 3 quart pan over medium-high heat, stir the sugar and 1/4 cup water until the sugar is dissolved and mixture boils. Remove from heat and stir in halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm. pour through a fine strainer into a bowl, reserving the cranberry sugar syrup.
In a large bowl, gently mix wild rice, cranberry halves, oil and vinegar/vinaigrette. (See note above).* Stir in 2 tablespoons cranberry syrup, taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired.
Cover and chill for at least four hours or up to one day. Stir in all but 2 tablespoons of the green onions, along with the walnuts and dried cranberries. Sprinkle with remaining green onions just before serving.
Makes 4 to 6 servings.