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* 1 cup long-grain brown rice
* ¼ cup wild rice
* ¼ cup apple juice
* 2 Tbsp tamari (soy sauce)
* 1 yellow pepper, chopped
* 2 stalks celery, chopped
* 1 tomato, diced
* 1 apple, diced
* 1/8 cup dried apricots, chopped
* 1/8 cup raisins
* Handful fresh parsley, chopped


1. You can cook the brown and wild rice together. Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
2. Make the dressing and chop the vegetables while the rice cooks. The dressing is simply apple juice and soy sauce. Try another fruit juice if you prefer – I might be tempted to try pineapple juice with a little bit of chopped pineapple in the salad.
3. Toss everything together, along with some fresh chopped parsley

Cranberry Rice Salad Recipe

Ingredients

* 1 cup uncooked long grain rice
* 3/4 cup dried cranberries
* 2 green onions, sliced
* 2 tablespoons sugar
* 1/2 teaspoon dried minced onion
* 1/2 teaspoon poppy seeds
* 1/8 teaspoon paprika
* 1 tablespoon white wine vinegar
* 1 tablespoon cider vinegar
* 2 tablespoons canola oil
* 3/4 cup sliced almonds, toasted

Directions

* Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
* In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds. Yield: 5 servings.

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