Quick Search Fast & Easy Recipes Most Popular Recipes Featured Recipes By Product ANY UNCLE BEN'S® PRODUCT READY RICE®    Basmati    Jasmine    Roasted Chicken    Long Grain & Wild    Spanish Style    Whole Grain Brown Rice    Chicken Whole Grain    Original Long Grain Rice    Rice Pilaf    Buttery Rice    Teriyaki    Garden Vegetable    Creamy Four Cheese    Cajun Style    Family Sized Roasted Chicken Flavored Rice    Family Sized Original Long Grain Rice LONG GRAIN & WILD RICE    Original Recipe    Fast Cook Recipe    Roasted Garlic & Olive Oil    Herb Roasted Chicken    Sun-Dried Tomato Florentine    Brown & Wild Rice Mushroom Recipe    Fast Cook Butter & Herb    Vegetable & Herb LONG GRAIN WHITE RICES    UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice    Boil-In-Bag Rice    Instant Rice WHOLE GRAIN BROWN    Whole Grain Brown Rice    Boil-In-Bag Whole Grain Brown Rice    Natural Whole Grain Brown Rice Box    Fast & Natural™ Whole Grain Instant Brown Rice    Chicken Whole Grain Brown    Mushroom Recipe    Natural Whole Grain Brown Rice (2lb Bag) READY WHOLE GRAIN MEDLEY    Sante Fe    Vegetable Harvest    Brown and Wild COUNTRY INN® RICE DISHES    Broccoli Rice Au Gratin    Chicken Flavored Rice    Oriental Fried Rice    Chicken & Broccoli Rice    Chicken & Vegetable Rice    Chicken & Wild Rice    Rice Pilaf    Mexican Fiesta Rice RICE PUDDING    Cinnamon & Raisins Rice Pudding    French Vanilla Rice Pudding HEARTY SOUP    Hearty Soup Broccoli Cheese & Rice

Serves: 30

Prep Time: 25 minutes
Meal Occasion: Side Dish, Salad, Lunch, Dinner
Cuisine Type: American

Ingredients

5	boxes UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
1	cup dried apricots chopped
1 2/3	cups dried cranberries
1 2/3	cups toasted hazelnuts roughly chopped*
3/4	cup Italian parsley chopped
1/2	cup shallot finely chopped
3/4	cup balsamic vinegar
1 1/4	cups orange juice freshly squeezed
1 1/2	Tbsp. Dijon mustard
1 1/4	tsp. garlic chopped
2/3	cup extra-virgin olive oil

Instructions

1. Prepare UNCLE BEN’S® Long Grain & Wild Rice according to package instructions.
2. While rice is cooking, whisk together the orange juice, vinegar, shallots, Dijon mustard and garlic. Slowly whisk in olive oil until blended.
3. Once rice is cool, stir in cranberries, hazelnuts, apricots and parsley. Pour vinaigrette into rice salad and toss to coat. Serve at room temperature.

*To toast the hazelnuts, preheat oven to 325° F. Spread hazelnuts on a cookie sheet and bake for 10 to 12 minutes or until slightly fragrant. Remove from oven and wrap hazelnuts in a dish towel. Rub the hazelnuts in the towel to remove the skins. Let nuts cool before chopping.

Nutrition Information for one serving

% Daily Value (DV) is based on a 2,000 calorie diet.