Wild, Wild Red Salmon & Rice

 2 cups cooked wild rice
1 8oz can Red Salmon
1 small onion A few stalks of celery (chopped)            
1/2 cup pine nuts (YEP, that's right)                                    1 cup chopped mushrooms
1/2 cup orange or yellow sweet pepper Cumin                      Salt & pepper & a dash of balsamic vinegar

Stir fry all the veggies in oil until tender, add cooked wild rice & salmon (Drained and flaked), continue to cook over steady med. heat. Add pine-nuts and small dashes of cumin until the aroma is to your liking. Mix in 1 tsp of balsamic vinegar and sprinkle with salt & cracked pepper (Optional). Serve as a Brunch item for Thanksgiving or Christmas: Serves 6

Submitted by: Cindy Merrill