Cherry Rice Salad

• 1 (6 1/4 ounce) package long grain and wild rice blend
• 12 cup dried cherries
• 2 green onions, chopped
• 1 granny smith apple, peeled and diced
• 1 carrot, peeled and grated
• 1 stalk celery, chopped
• 13 cup white balsamic vinegar
• 14 cup olive oil
• 14 teaspoon salt
• 14 teaspoon black pepper
• 12 cup chopped pecans, toasted (or walnuts)

1. Cook the rice according to the package directions.
2. Set aside to cool at least 20 minutes.
3. Meanwhile, stir together the cherries, onion, apples, carrots, and celery in a large mixing bowl.
4. Place the vinegar, oil, salt, and pepper in a jar with a tight-fitting lid; shake to emulsify.
5. Add the cooled rice to the cherry mixture.
6. Blend well.
7. Add the vinegar mixture and mix well.
8. Cover and refrigerate at least 8 hours.
9. Stir in the pecans just before serving.

long grain, cherries, green onions, granny smith apple, carrot, celery, white balsamic vinegar, olive oil, salt, black pepper, pecans

Taken from www.food.com/recipe/cherry-rice-salad-513198 (may not work)