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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
1 (6-ounce) package fast-cooking recipe long-grain and wild rice (such as uncle ben's) |
3 large tangelos |
1 cup chopped gala or fuji apple |
1 cup chopped granny smith apple |
1/2 cup dried cranberries |
2 green onions, thinly sliced |
3 tablespoons chopped fresh parsley |
1/2 teaspoon chopped fresh rosemary |
2 tablespoons apple cider vinegar |
1 tablespoon olive oil |
1 teaspoon dry mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 tablespoons pine nuts, toasted |
rosemary sprigs (optional) |
Directions:
1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
2. Section tangelos over a bowl; reserve 2 tablespoons juice.
3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired.
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