Cranberry Wild Rice and Buckwheat Salad

• 1 cup Wild Rice (not blended with another kind of rice)
• ½ cups Buckwheat Grouts, raw
• 3 cups Water, filtered
• ¼ cup Dried Cranberries
• ¼ cup Raw Pecans
• 1 sm. bunch of Fresh Parsley, chopped
• 1 tsp. Olive Oil
• 1 tbsp fresh squeezed Lemon Juice
• 1 tsp Agave Nectar
• 1 tsp Sea Salt
• Fresh cracked Pepper
• Pinch of grated Orange Peel

Bring the water and wild rice to a boil over a stove top. Add Sea Salt and cook for another 30 minutes. Then add the buckwheat and cook for another 15 minutes. If there is still water in the pot, remove the lid for the last few minutes so it boils away. Fluff with a fork and allow to cool. In a small bowl combine the olive oil, lemon juice, orange peel and agave nectar. Toss with the chilled buckwheat/wild rice mixture, cranberries, pecan pieces and freshly chopped parsley. Serve cold.