A three-step veggie salad, packing in some tart fruit for a punch.
By GOURMETKOSHERCOOKING.COMRice Pilaf 311(photo credit: Tammy Ljungblad/Kansas City Star/MCT)CRANBERRY AND RICE SALAD4 cups parve or real chicken broth2 cups long grain rice2 scallions (green parts only), chopped2 stalks celery, finely chopped1 cup dried cranberries1 (4 ounce) can mandarin oranges, drained½ cup toasted pecans½ cup toasted pine nuts½ cup olive oil1/3 cup red wine vinegarSalt and pepper to taste1. In a small to medium-sized saucepan, bring chicken broth to a boil.2. Stir in rice and lower heat. Simmer until broth is absorbed and rice is tender – about 20 minutes.3. Cool and toss with remaining ingredients.
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