Rice Salad with Fruit and Nuts


  • cup brown rice or quinoa
  • tablespoons rice vinegar
  • teaspoon honey
  • teaspoon sesame oil
  • 1/4 cup dried cranberries
  • 1/4 cup whole pitted and chopped dates
  • 1/4 cup chopped parsley
  • 1/4 cup chopped scallion
  • 1/4 cup finely chopped fresh seasonal vegetables
  • tablespoons chopped pecans or almond


Bring 2 cups water to a boil in a large saucepan over medium-high heat. Add the rice and return to a boil. Reduce the heat and simmer covered, until the rice is tender and the liquid is absorbed, about 40 minutes. Cool rice in refrigerator. 

Meanwhile, whisk together the vinegar, honey and sesame oil in a large bowl. Stir in the rice, cranberries, dates, parsley, scallion, vegetables and pecans and toss well to coat.