CRANBERRY ALMOND RICE SALAD

CRANBERRY ALMOND RICE SALAD image

Yield serves 6

Number Of Ingredients 16

1 teaspoon chile oil
1& 1/2 cups organic brown basmati rice
2& 1/4 cups water
1/3 cup sliced almonds
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries
1 11oz.can mandarin oranges, drained, juice reserved
1/4 cup purple onion, diced
1/4 cup english cucumber, diced
1 tablespoon chives, chopped
Dressing:
2 tablespoons cider vinegar
2 tablespoons reserved juice
1 teaspoon ground ginger
3 tablespoons vegetable oil, preferably not olive oil

Steps:

Heat chile oil in heavy sauce pan on medium heat. Add rice and stir to coat. Add water, stir and bring to a boil. Reduce heat and simmer, covered, for about 20-22 minutes, until all water has been absorbed and rice is cooked, but still a bit chewy. While rice is cooking, toast the almonds in a non-stick or cast iron skillet on medium heat for a few minutes,until lightly browned and fragrant.Remove from pan. Transfer cooked rice to a medium sized bowl. Add salt,pepper,cranberries,drained oranges,onion,cucumber and chives.Mix thoroughly. Oranges will break apart. For dressing, in a small bowl whisk together the vinegar, juice and ginger. Slowly whisk in oil. Pour over rice and stir thoroughly. Add almonds and stir again.Chill 3-4 hours or overnight. Fluff up with a couple of forks before serving.