| | Directions | | Bring rice, water and soup base to a boil. Reduce heat and simmer in covered pan. Cook 45 minutes until all water is absorbed. Let stand off heat, covered, 10 minutes. Cool rice to room temperature. Then combine cooked rices, cranberries (plumped & drained), sliced almonds, green onions and celery. Toss with olive oil and season with salt & pepper. Serve cold or at room temperature. |
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| Ingredients | | - |  | Serves: 6 |
| - | | 2 1/4 cups water |
| - | | 1/2 cup wild rice |
| - | | 1/2 cup brown rice |
| - | | 1 teaspoon chicken flavor soup base |
| - | | 1/2 cup dried cranberries |
| - | | 1/4 cup sliced, toasted almonds |
| - | | 2 green onions, diced |
| - | | 1 stalk celery, diced |
| - | | 1 tablespoon olive oil |
| - | | salt & pepper to taste |
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