Rice Salad with Cranberries and Pecans
1/4 cup raw wild rice, rinsed
1/2 cup raw long-grain rice, rinsed
1/2 cup dried cranberries
2 celery ribs, chopped
2 green onions, finely sliced
1 bell pepper, diced
3/4 cup pecans, toasted and coarsely chopped
For the dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon grated orange or lemon zest
1/4 cup cranberry or apple juice
1 teaspoon sugar or honey
Freshly ground pepper
Cook rices separately according to package directions. Toss together and spread on a cookie sheet to cool to room temperature. Transfer to a bowl, and add cranberries, celery, onions, bell pepper and pecans.
Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar. Pour over rice salad, toss well, cover and refrigerate at least 1 hour for flavors to blend. Taste for seasoning and add salt and pepper as desired. Makes 4 servings.
Per serving: 394 calories (48 percent from fat), 22 g fat (2.3 g saturated, 13.4 g monounsaturated), 0 cholesterol, 5.5 protein, 47 g carbohydrates, 4.7 fiber, 22 mg sodium.