Summer Rice Salad

This is a wonderful salad for a warm summer lunch or country BBQ. You can really be creative with the nuts and dried fruits. Enjoy!

Serves about 8

Cook one package of mixed brown rice according to the directions.

1/2 cup dried cranberries or cherries
1/2 cup finely chopped dried apricots
2/3 cup chopped & toasted walnuts or pecans
1/3 cup toasted pine nuts or sunflower seeds
1/4 cup chopped green onion tops
4 tbls. finely chopped celery
4 tbls. finely chopped red onion

Dressing:

4 tbls. raspberry vinegar
4 tbls. fresh lemon juice
2 garlic cloves, minced
2 tsp. Dijon mustard
2 tsp. sugar
1/4 cup Napa Valley Grapeseed Oil
1/4 cup olive oil

Drain and cool the rice.  It should take about 45 minutes for the rice to cook.  Transfer to a large bowl.  Mix in:  cranberries or cherries and apricots, nuts, green onion tops, celery and red onion.  (Can be prepared one day in advance.  Cover and refrigerate.) 

Mix vinegar, lemon juice, garlic, mustard, and sugar in a blender.  With the blender running, gradually mix in oils.  Pour dressing over the rice mixture and toss.  Season to taste with salt and pepper.