Confetti Rice & Dried Fruit Salad

Cook each type of rice according to package directions, then allow to cool to room temperature or slightly warm to the touch. Note: wheatberries can be added to the basmati rice to cook together. While rices are cooking, toast almonds in a skillet. In a smaller bowl, toss together dried cranberries, dates, raisins and zest of the lemons and orange. Add toasted almonds once they are ready.

In a large mixing bowl, toss all of the cooled rice together; add melted butter and toss again. Dump the small bowl of fruits and almonds into the rice and mix well.

In another small bowl, combine the canola and olive oils, lemon and orange juice, rice wine vinegar, salt and peppers. Whisk until well blended; pour over rice mixture. Toss until well mixed and allow to sit for 5-10 minutes. Taste to see if it needs more salt, vinegar, etc. If it’s too tart, add a little sugar or honey to balance it out. Keep in mind that this tastes better after it sits for a while, so don’t tweak your seasonings too soon!

Refrigerate at least one hour before serving. Set it out for 30 minutes before serving; it’s best at room temperature. Toss again just before serving. Store leftover salad in the refrigerator. I like to toss it again and let it sit out at room temperature for 15 minutes before eating leftover salad.