Ingredients
3cups (Rice Cooker) Konriko Wild Pecan® Aromatic Rice*4½cups (standard liquid) water2 shallots, peeled, finely chopped4teaspoons Dijon-style mustard½teaspoon kosher salt½teaspoon freshly ground black pepper6tablespoons sherry vinegar6tablespoons extra virgin olive oil4tablespoons vegetable oil1apple, such as Gala, Braeburn, Pink Lady, cored, cut into ¼-inch dice1cup dried cranberries or dried tart cherries2⁄3cup chopped toasted pecans½cup chopped red onion½cup chopped celery
Preparation
Place rice and water in cooking bowl and insert in Cuisinart® Rice Cooker/Steamer. Turn on and cook until water is absorbed; about 35 minutes. When unit switches to Warm, let stand 5 minutes. Spread on a baking sheet to cool. While rice is cooking and cooling, prepare the vinaigrette. Place the shallots, mustard, salt, pepper and vinegar in a small bowl; stir with a whisk to blend. Add the oils and whisk until emulsified; reserve. When rice is cooled to room temperature, place in a large bowl. Add the diced apple, dried cranberries, chopped pecans, red onion, and celery; stir gently to combine. Pour the dressing over the salad and toss gently to coat and blend. Serve at room temperature. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.*Konriko Wild Pecan® Aromatic Rice can be found in most well-stocked grocery stores. Use four 7-ounce packages for the right amount for this recipe.
