1/2 cup chopped pecans
1 (6-oz.) package long-grain and wild rice mix
½ cup sweetened dried cranberries
1 cup finely chopped celery
¾ cup chopped green onions
¼ cup canned pumpkin
¼ cup Sauvignon Blanc Vinegar
1 TB Pumpkin Blossom Honey
Dash each of salt, pepper, dried thyme
1 cup premium Extra Virgin Olive Oil

Roast pecans in 350 degree oven for 8 to 10 minutes.
Prepare rice according to package instructions.
Let cool completely.
Stir in cranberries, celery, green onions and toasted pecans.
Whisk together pumpkin, next 5 ingredients and 2 TB water.
Gradually whisk in olive oil in a slow steady stream, whisking until blended.
Pour pumpkin vinaigrette over rice mixtures; stir gently to coat.
Cover and chill 2-4 hours.
Serve at room temperature.