Cranberry Rice Salad

Ingredients

• 0.7 cup brown rice long-grain uncooked
• 8 ounce water chestnuts drained sliced coarsely chopped canned
• 3 tablespoons cider vinegar 
• 0.3 teaspoon pepper red crushed
• 0.5 cup cranberries dried (such as Craisins)
• 1 teaspoon ginger fresh grated peeled
• 0.5 cup green onions chopped
• 3 tablespoons soya sauce low-sodium
• 1 teaspoon orange rind grated
• 0.3 cup pecans chopped
• 3 tablespoons sugar 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan

Directions

1. Place water in a small saucepan; bring to a boil.
2. Add rice; cover, reduce heat, and cook over medium-low heat 30 minutes or until liquid is absorbed.
3. Place rice on a baking sheet in a thin layer; let stand 5 to 10 minutes or until completely cooled.
4. Meanwhile, place a medium nonstick skillet over medium-high heat; add pecans, and cook 3 minutes, stirring frequently, until lightly browned.
5. Remove from heat and set aside.
6. Combine rice, water chestnuts, and next 8 ingredients in a large bowl; stir in pecans, and toss gently.