RECIPE: Lynn's Autumn Rice Salad

LynnDecember 23, 2000

Lynn's Autumn Rice Salad

1 cup Wahani rice

1 cup Wild rice

1/2 cup finely chopped red onion

2 tablespoons soy sauce

6 tablespoons raspberry wine vinegar

2 tablespoons sesame oil

1/2 to 1 cup coarsly chopped toasted pecans (below)*

1 1/2 cup lightly candied cranberries (instruction below)*

Cook rice together in 4 cups water for 45 minutes. Let sit covered 10 minutes. In large bowl, add cooked rice and everything else and toss well. Chill or serve hot. (I prefer it chilled so flavors meld. Makes at least 10 servings or less if you are piglets like us. ;-))

*To toast and candy. This is quick:

Lightly toast pecans in frying pan set on high. Stir constantly for about a minute. Don't let burn. Set nuts aside.

Next candy cranberries in same pan. Toss in fresh or frozen cranberries with 2 tablespoons sugar and a few drops of water to wet sugar. Cook on high for 3 or 4 minutes until most of cranberry/sugar liquid is evaporated and cranberries are sticky. Set aside.

It took a few trys to try and approximate the version that the Wellspring Grocery in Raleigh makes. My family likes my version so much that we've forgotton what theirs was like. Hope you enjoy too.

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