Holiday Rice Salad
2 cups wild rice
6 cups brown rice
4 large Braeburn Apples cut in 1 inch chunks
2 large red bell peppers
2 cups dried cranberries
2 cups pecan pieces
1 cup chopped red onion
½ cup chopped parsely
¾ cup Balsamic Vinegar
1 cup olive oil
5 tsp Kosher Salt
3 tsp black pepper
2 Tbl lemon zest
3 Tbl lemon juice
1. Bring wild rice to boil with 6 cups water, cover and simmer 45 min.
2. Bring brown rice and 12 cups water to boil, cover and simmer 30 min.
3. Chill uncovered in refrigerator 1 hour.
4. While rice is cooking and chilling, chop apples and vegetables.
5. Whisk last 6 ingredients, set aside.
6. Toss rice with fruit, vegetables and pecans.
7. Toss with 1/2 of the whisked dressing.
8. Just before serving drizzle with remaining dressing.
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