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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 7 |
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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 |
Directions:
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.
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