Rice Salad

I go to a deli where they have the BEST rice salad. This is real close... Cook time includes cooling time.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 (4 ounce) package  long grain and wild rice blend (The brand doesn't matter, it's the 2 serving size.)
• 1 2⁄3 cups water (or as specified on the package)
• 1  tablespoon olive oil (or the amount of butter as specified on the package, 1 tbsp of oil instead of butter.)
• 1⁄2 cup seedless grapes, sliced in half or 1⁄2 cup raisins or 1⁄2 cup dried craisins or 1⁄2 cup dried cherries
• 1⁄4 cup  toasted pine nuts or 1⁄4 cup pecans or 1⁄4 cup  almonds or 1⁄4 cup walnuts
• 1⁄4 cup cilantro, coarsely chopped (optional)
• 1⁄4 cup  chopped celery or 1⁄4 cup cucumber, for crunch
• 2  tablespoons vinegar, to taste (I prefer Nipa Sap, but white, raspberry, cider and balsamic work)

Directions

1. Prepare rice as directed on package (with the seasoning packet) and let cool 30 minutes or so.
2. Stir in grapes or raisins, nuts, cilantro, celery or cucumber and vinegar.
3. Taste and add more vinegar if needed.
4. Be careful--I used 5 tablespoons vinegar in the last batch and WOOO is it SOUR!