This festive brown and wild rice salad boasts sweet cranberries, heart-healthy walnuts and a splash of citrus flavour. Most of the salad can be prepared ahead of time'just add the chopped vegetables right before serving.
In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned.
In medium saucepan, bring water and 1/2 tsp (2.5 mL) salt to boil. Add rice, stir well, cover and reduce heat to simmer. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes.
In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and remaining salt.
Transfer cooked brown and wild rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature. Add walnuts, dried cranberries, red pepper, green onions and snow peas just before serving. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.
Per serving: 183 calories, 3 g protein, 10 g fat, 0 mg cholesterol, 22 g carbohydrate, 2 g dietary fibre, 248 mg sodium, 128 mg potassium