Cranberry and rice salad

A three-step veggie salad, packing in some tart fruit for a punch.

By GOURMETKOSHERCOOKING.COM
July 11, 2011 16:11
PILAF IS popular for stuffing all sorts of poultry

Rice Pilaf 311. (photo credit: Tammy Ljungblad/Kansas City Star/MCT)

 
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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

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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.

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