A CRUNCHY CRANBERRY AND RICE SALAD.

This is a great salad for the Christmas dinner table and also delicious with barbequed meats. Ingredients.....1 and 1/2 cups of cooked basmati rice, 1 and 1/2 ups of cooked wild rice,(cook rices separately),1 cup of dried cranberries, 1/4 cup of slivered almonds, 2 spring onions finely sliced, 1/2 cup of chopped coriander, 1 dsp of minced ginger, 1/2 cup of orange juice, 1 tbs of extra virgin olive oil, cracked black pepper to taste/ season. Wild rice is not readily available in my part of Gippsland, though I'm lucky that my son Shaun and his wife Dee always gift me a basket of grains purchased from Oasis stores in Melbourne for Christmas, appreciated, practical and never wasted! Mix together the cooked rice, cranberries, almonds, spring onions and coriander in a serving dish. Combine the minced ginger with orange juice and oil. Drizzle the ginger mixture over the combined rice mix and toss to coat. Sprinkle with cracked black pepper/ season to taste. Serve at room temperature. Delicious!