Wild Rice and Vegetable Salad

serves 4-61 1/2        cup wild rice1               cup chopped red cabbage1              carrot, diced3              celery stalk, diced1               red bell pepper, finely diced1               cup dried cranberries1               medium red onion, diced1               cup toasted slivered almonds6              Tablespoons olive oil1               Tablespoon diced candied orange peel or orange marmalade1/2          teaspoon finely chopped fresh ginger1/4         cup lemon juicedash cayenne peppersalt to taste-Place the vegetables and the cranberries  in a salad bowl.-Whisk the olive oil with the diced candied orange peel, the ginger, the lemon juice, the cayenne pepper and the salt.-Boil the wild rice until soft but not mushy.  Drain and add to the vegetable mixture.-Drizzle the dressing over the vegetables and toss well.  Serve this salad room temperature.