1/2 cup each: all purpose flour, whole wheat flour
1 3/4 cups well drained cooked Wild Rice
1/3 cup dried cranberries
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
Cranberry Butter

Directions:
Put the flours, wild rice, cranberries, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix until combined.

In another bowl, put the buttermilk, eggs, and melted butter. Whisk until well combined. Add the buttermilk mixture to the dry ingredients; stir well.

Ladle the batter onto a preheated greased waffle iron. Cook the waffles until browned and a little crispy. The waffles can be kept warm in a preheated 200°F oven while cooking the rest.

Yield: 3 to 4 servings, about 3 3/4 cups batter, 3 to 4 waffles.

Cranberry Butter:
6 tablespoons unsalted butter, softened
1/3 raw cranberries
3 tablespoons confectioners' sugar

Directions:
Put all the ingredients in a small food processor fitted with a metal blade or in a blender. Process until smooth, about 2 minutes, stopping as necessary scrape down the sides of the container.

Transfer the butter to a ramekin. Chill. To serve, let the butter soften slightly at room temperature until it is spreadable. Covered airtight, the butter can be refrigerated for up to 3 days or froze for up to 3 months.

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