Three-Rice Salad - Ww Points = 5

This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. "Make 2 hours ahead." 5 points for a 3/4 cup serving.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 3/4 cup servings

Ingredients

• 3  cups water
• 2  cups rice (mixture of white, brown and wild rice)
• 1⁄4 cup  orange juice
• 2  tablespoons apple cider vinegar
• 2  tablespoons reduced sodium soy sauce
• 2  teaspoons honey
• 1  teaspoon  sesame oil, dark
• 1  cup dried cranberries
• 1⁄2 cup scallion, chopped
• 3  ounces  dried peaches, thinly sliced
• 1⁄4 cup pecans, chopped, toasted

Directions

1. Bring the water to a boil in a large saucepan. Add the rice blend and return to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Spread the rice on a baking sheet and let cool to room temperature, about 20 minutes.
2. Meanwhile, combine the orange juice, vinegar, soy sauce, honey and sesame oil in a large bowl, beating with a whisk until blended.
3. Stir in the rice and the remaining ingredients; toss well to coat.
4. Serve at once or cover and let stand at room temperature up to 2 hours.