Cranberry Almond Rice Salad

• 1 teaspoon chile oil
• 1& 1/2 cups organic brown basmati rice
• 2& 1/4 cups water
• 1/3 cup sliced almonds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup dried cranberries
• 1 11oz.can mandarin oranges, drained, juice reserved
• 1/4 cup purple onion, diced
• 1/4 cup english cucumber, diced
• 1 tablespoon chives, chopped
• Dressing:
• 2 tablespoons cider vinegar
• 2 tablespoons reserved juice
• 1 teaspoon ground ginger
• 3 tablespoons vegetable oil, preferably not olive oil

1. Heat chile oil in heavy sauce pan on medium heat. Add rice and stir to coat. Add water, stir and bring to a boil. Reduce heat and simmer, covered, for about 20-22 minutes, until all water has been absorbed and rice is cooked, but still a bit chewy.
2. While rice is cooking, toast the almonds in a non-stick or cast iron skillet on medium heat for a few minutes,until lightly browned and fragrant.Remove from pan.
3. Transfer cooked rice to a medium sized bowl. Add salt,pepper,cranberries,drained oranges,onion,cucumber and chives.Mix thoroughly. Oranges will break apart. For dressing, in a small bowl whisk together the vinegar, juice and ginger. Slowly whisk in oil. Pour over rice and stir thoroughly. Add almonds and stir again.Chill 3-4 hours or overnight. Fluff up with a couple of forks before serving.

chile oil, brown basmati rice, water, almonds, salt, pepper, cranberries, oranges, purple onion, english cucumber, chives, dressing, cider vinegar, reserved juice, ground ginger, vegetable oil

Taken from www.epicurious.com/recipes/member/views/cranberry-almond-rice-salad-1206841 (may not work)