Thanksgiving meals are usually very filling, even without an appetizer course. But if you are looking for just a little something, to serve while you are mashing the potaotes and slicing the turkey, make these cheese logs coated with wild rice and fresh parsley. I plan to have a couple of them ready to eat when my guests arrive on Thanksgiving Day.
I 
Wild Rice Cheese Logs
Prep Time: 20 minutes
Start to Finish: 2 hours 20 minutes
1 package (8 oz) cream cheese, softened
1 cup (4 oz) shredded sharp Cheddar cheese
2 tablespoon finely chopped sweetened dried cranberries
2 tablespoons chopped fresh parsley leaves
1 green onion, thinly sliced (about 1 tablespoon)
½ teaspoon garlic salt
3/4 cup cooked wild rice (from 15-oz can), drained (see photo of can below)
1/4 cup chopped fresh parsley leaves
Crackers
1. In medium bowl, mix cream cheese, Cheddar cheese, cranberries, 2 tablespoons parsley, onion and garlic salt.
2. Divide mixture into two parts; shape each part into log about 2 inches in diameter.
3. In small bowl combine wild rice and 1/4 cup parsley; set aside. Cut 2 (14-inch) pieces of plastic wrap. Sprinkle one piece with half of wild rice mixture. Place 1 cheese log on wild rice; turn and press wild rice in all sides to coat. Wrap tightly and refrigerate until firm, about 2 hours. Repeat with remaining cheese log.
Serve with crackers.
10 servings (2 tablespoons each)
Tip:
Use remaining ¾ cup wild rice in a tossed salad, used as an omelet filling, added to pancake batter, or stirred into 1 can (any flavor) ready-to-eat soup.
