1 1/2 cups rice blend, such as wild, long grain and brown rice
2 3/4 cups water
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon orange rind
1/3 cup fresh orange juice
1 tablespoon fresh thyme leaves, minced
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1/2 cup dried cranberries, chopped
1/2 cup celery, chopped
1/4 cup green onions, sliced
2 tablespoons fresh parsley, chopped fine
1/2 cup U.S. pecans, toasted and chopped
Bring rice, water, salt and olive oil to a boil, stir once, cover and simmer for 15 minutes. Let cool on stove, covered, for 10 minutes before fluffing with a fork. Transfer to a large bowl and set aside.
Whisk together orange rind and next five ingredients in a small bowl. Slowly add oil, whisking constantly, set aside.
Add cranberries and next three ingredients to rice mix, toss gently. Add dressing and toss to coat. Add pecans, combining well, just before serving.