Cranberry Pecan Curry Rice Salad

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A sweet and savory side dish that goes great with all types of main dishes.

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Steps

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In large saucepan , bring water and salt to boil.

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Add rices , cover and turn down to a simmer for 20 minutes , stirring occasionally.

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Add a little more water if it evaporates before 20 minutes.

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Remove from heat , stir , and let stand covered for 5 minutes.

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Add cranberries , stir and let cool to room temperature uncovered.

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Stir in scallions.

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Mix dressing ingredients together in a small bowl an whisk until incorporated.

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Add to rice mixture and toss to coat.

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Stir in pecans.

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Adjust salt and pepper to taste.

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Chill in refrigerator for at least 4 hours or preferably overnight.

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Ingredients

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long grain brown rice, wild rice, water, salt, dried cranberries, scallion, extra virgin olive oil, lemon juice, curry powder, pecans, salt and pepper