Pecan/Wild Rice Salad

2 - 6 oz. pkg. white and wild rice mix

2 cups thinly sliced celery

1/4 cup chopped celery leaves

2 carrots, shredded

1 cup coarsely broken pecans

3/4 cup salad oil

1/4 cup red wine vinegar

1 tsp. sugar

2 tsp. salt

Red cabbage, red lettuce or chicory

Cook rice as directed on pkg. but omitting butter. Put into a large bowl. When cooled slightly,*stir in celery, celery leaves and carrots. In meantime, sauté the nuts in 1/4 cup oil stirring often, until golden (about 5 min.). Stir in remaining oil, sugar and salt. Pour over the rice mixture and toss well. Cover and chill. Serve in a bowl lined with the red salad leaves and garnish with additional toasted pecans if desired.

*You don't want to wilt the vegetables, but I like to add the dressing while the rice is still warm as it absorbs more of the flavor.