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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color. 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:
1. Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
2. 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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