In a 3 qt saucepan over high heat, bring the water to a boil. Add the rice and bay leaves. Cover; reduce heat to med and cook for 40 - 50 min, o until the rice is tender and the water is absorbed. Discard bay leaves. Fluff rice with a fork and chill. (May be prepared 1 day ahead.) While the rice is cooking, remove the rind from the oranges with a potato peeler and cut into fine slivers; set aside. Reserve flesh for later use. Blanch the cranberries in a pot of boiling water for 3 min; drain and set aside. Just before serving, in a large bowl, add the rind, cranberries and grapes to the rice. In a small bowl, whisk together the vinaigrette ingredients. (May be prepared ahead. Store in tightly covered jar in refrigerator.) Shake before pouring over the rice mixture and mixing well. Prep Time: 1 hr Chilling Time: Several hours, at least Servings: 12

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 171.4 Total Fat 0.6g Sat Fat 0.1g Carb 39.1g Fib 4.1g Pro 6.2g Sod 14mg CFF 2.9% Recipe by: The Mormon Diet Cookbook Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 11, 1998, converted by MM_Buster v2.0l.


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