For the wild rice
2 cups wild rice, uncooked
7 cups low sodium chicken or vegetable broth
1 teaspoon salt
For the dressing
2 tablespoons canola oil
1 medium white onion, chopped
1 cup medium red bell pepper, diced
1/2 cup chopped walnuts
1 1/2 cups dried Pichuberry, chopped
1/4 cup parsley, finely chopped