Ingredients
1 cup uncooked long grain rice3/4 cup dried cranberries2 green onions, sliced2 tablespoons sugar1/2 teaspoon dried minced onion1/2 teaspoon poppy seeds1/8 teaspoon paprika1 tablespoon white wine vinegar1 tablespoon cider vinegar2 tablespoons canola oil3/4 cup sliced almonds, toasted
Preparation
Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.
