1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
1/2 cup chopped green onions
1/2 cup dried cranberries (such as Craisins)
3 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
How to Make It
Place water in a small saucepan; bring to a boil. Add rice; cover, reduce heat, and cook over medium-low heat 30 minutes or until liquid is absorbed. Place rice on a baking sheet in a thin layer; let stand 5 to 10 minutes or until completely cooled.
Meanwhile, place a medium nonstick skillet over medium-high heat; add pecans, and cook 3 minutes, stirring frequently, until lightly browned. Remove from heat and set aside.
Combine rice, water chestnuts, and next 8 ingredients in a large bowl; stir in pecans, and toss gently.