INGREDIENTS
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1 cup quick-cooking white, brown and wild rice blend, such as Rice Select Royal Blend
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2 tablespoons seasoned rice vinegar
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1 teaspoon honey
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1 teaspoon Asian dark sesame oil
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1/4 cup dried cranberries
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1/4 cup whole pitted and chopped dates (about 8 dates)
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1/4 cup chopped fresh flat-leaf parsley
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1/4 cup chopped scallions
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3 tablespoons chopped pecans, toasted