Confetti Rice & Dried Fruit Salad

1. 1

   Cook each type of rice according to package directions, then allow to cool to room temperature or slightly warm to the touch. Note: wheatberries can be added to the basmati rice to cook together. While rices are cooking, toast almonds in a skillet. In a smaller bowl, toss together dried cranberries, dates, raisins and zest of the lemons and orange. Add toasted almonds once they are ready.

2. 2

   In a large mixing bowl, toss all of the cooled rice together; add melted butter and toss again. Dump the small bowl of fruits and almonds into the rice and mix well.

3. 3

   In another small bowl, combine the canola and olive oils, lemon and orange juice, rice wine vinegar, salt and peppers. Whisk until well blended; pour over rice mixture. Toss until well mixed and allow to sit for 5-10 minutes. Taste to see if it needs more salt, vinegar, etc. If it's too tart, add a little sugar or honey to balance it out. Keep in mind that this tastes better after it sits for a while, so don't tweak your seasonings too soon!

4. 4

   Refrigerate at least one hour before serving. Set it out for 30 minutes before serving; it's best at room temperature. Toss again just before serving. Store leftover salad in the refrigerator. I like to toss it again and let it sit out at room temperature for 15 minutes before eating leftover salad.

* Per serving · 4 servings · Values may vary.