Recipe

Step 1: Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.

Step 2: Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.

Step 3: Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.

Reprinted with permission from Rose Reisman’s The Complete Light Kitchen (2007 Whitecap Books).