Cranberry Rice Salad

By zorro623

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Ingredients

• 1 cup uncooked long grain rice
• 3/4 cup dried cranberries
• 2 green onions, sliced
• 2 tablespoons sugar
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon poppy seeds
• 1/8 teaspoon paprika
• 1 tablespoon white wine vinegar
• 1 tablespoon cider vinegar
• 2 tablespoons canola oil
• 3/4 cup sliced almonds, toasted

Preparation

Step 1

Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.

In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.