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)
How to Make It
Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
Section tangelos over a bowl; reserve 2 tablespoons juice.
Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
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.