Cranberry and rice salad
A three-step veggie salad, packing in some tart fruit for a punch.
July 11, 2011 16:11
Rice Pilaf 311.
(photo credit: Tammy Ljungblad/Kansas City Star/MCT)
CRANBERRY AND RICE SALAD
4 cups parve or real chicken broth
2 cups long grain rice
2 scallions (green parts only), chopped
2 stalks celery, finely chopped
1 cup dried cranberries
1 (4 ounce) can mandarin oranges, drained
½ cup toasted pecans
½ cup toasted pine nuts
½ cup olive oil
1/3 cup red wine vinegar
Salt and pepper to taste
1. 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.