Fruited Wild Rice Salad

• 1 (6-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
• 3 large tangelos
• 1 cup chopped Gala or Fuji apple
• 1 cup chopped Granny Smith apple
• 1/2 cup dried cranberries
• 2 green onions, thinly sliced
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon chopped fresh rosemary
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons pine nuts, toasted
• Rosemary sprigs (optional)

1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
2. Section tangelos over a bowl; reserve 2 tablespoons juice.
3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired.

wild rice, tangelos, gala, apple, cranberries, green onions, parsley, fresh rosemary, apple cider vinegar, olive oil, mustard, salt, pepper, pine nuts, rosemary

Taken from www.myrecipes.com/recipe/fruited-wild-rice-salad (may not work)