Ingredients
1 cup brown rice, cooked1 cup wild rice, cooked6 green onions, chopped3/4 cup dried cranberries1/3 cup coarsely chopped pecans, toasted2 tablespoons chopped fresh parsley1/4 cup olive oil6 tablespoons raspberry vinegar2 tablespoons honey1-1/2 teaspoons salt1/2 teaspoon pepper
Preparation
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
