Ingredients:

2 cups Urban Accents Himalayan Red Rice
4 cups water
1/2 cup orange juice
4 Tbsp lime juice
2 tsp red wine vinegar
1/4 cup extra-virgin olive oil
1 Tbsp shallot, minced
1 Tbsp sugar
2 tsp thyme, chopped
1/4 cup dried cranberries
1-2 oranges, peeled & cut into wedges
1/4 cup scallions
3/4 cup pecans, toasted,

Directions:

Rinse rice thoroughly under cold water. In medium saucepan, combine rice and water; bring to a boil, then lower heat to simmer. Cover and simmer until rice is tender, about 35 minutes.  While rice is cooking, prepare dressing. In small bowl, combine orange juice, lime juice and red wine vinegar. Slowly add olive oil in a steady stream and beat with wire whisk. Once oil is emulsified, mix in shallot, sugar and thyme. Set aside for future use. When rice has finished cooking, remove from heat and let cool for at least 20 minutes. When rice is cool enough to handle, add cranberries, oranges, scallions and pecans. Retrieve dressing and whisk to re-emulsify the oil and vinegar; combine with rice mixture to coat. Salt and Pepper to taste. Cool salad further in refrigerator if desired. Garnish with additional chopped scallions.