Cranberry Rice Salad

Ingredients

• 1 1/2 cups water
• 2/3 cup uncooked long-grain brown rice
• 1/3 cup chopped pecans
• 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

Preparation

1. 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.
2. 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.
3. Combine rice, water chestnuts, and next 8 ingredients in a large bowl; stir in pecans, and toss gently.