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Cranberry and Rice Salad

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

In a small to medium-sized saucepan, bring chicken broth to a boil. Stir in rice and lower heat. Simmer until broth is absorbed and rice is tender – about 20 minutes. Cool and toss with remaining ingredients.