Cranberry Pecan Curry Rice Salad - cooking recipe

Ingredients

1 1/2 cups long grain brown rice, uncooked
1/3 cup wild rice, uncooked
3 cups water
1 1/2 teaspoons salt
1/2 cup dried cranberries
1 scallion, finely chopped
Dressing
1/3 cup extra virgin olive oil
4 tablespoons lemon juice
2 teaspoons curry powder
1/3 cup pecans, coarsely chopped
salt and pepper

Preparation

In large saucepan, bring water and salt to boil.
Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes.
Remove from heat, stir, and let stand covered for 5 minutes.
Add cranberries, stir and let cool to room temperature uncovered.
Stir in scallions.
Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated.
Add to rice mixture and toss to coat.
Stir in pecans. Adjust salt and pepper to taste.
Chill in refrigerator for at least 4 hours or preferably overnight.