Apple-Cranberry Wild Rice

In a large saucepan, bring water and salt to a boil. Stir in the rice; reduce heat. Cover and simmer for 1 hour or until rice is tender. Drain.

Stir in savory; set aside. In a nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons chicken broth; cover and simmer for 6 to 8 minutes, stirring occasionally. Add rice, onion salt, lemon pepper and remaining broth. Cook and stir for 1 to 2 minutes or until liquid is absorbed. Yield: 6 servings.