Brown Rice Salad with Balsamic Vinaigrette

3 cups water

11/2 cups brown rice

1/2 cup celery, thinly sliced

1/2 cup red onion, dice

1/2 cup dried cranberries

1/2 cup slivered almonds, toasted

Salt and pepper to taste

Vinaigrette

1/2 lemon, zest and juice

2 teaspoons Dijon mustard

2 teaspoons honey

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil

Salt and pepper to taste

Bring water to a boil in a medium saucepan. Rinse rice under running water and add to saucepan; return to boil. Lower to simmer, cover and cook 30-40 minutes until water is absorbed and rice is al dente.

For the vinaigrette: Whisk zest, juice, mustard, honey and vinegar in a small bowl to combine. Slowly whisk in olive oil in a steady stream. Season to taste with salt and pepper. Set aside. In a large bowl, combine rice with celery, onion, cranberries and almonds; season to taste with salt and pepper and toss to combine. Add enough vinaigrette to salad to moisten ingredients. Chill and serve.

Serves six.

Cook's note: It may be necessary to add a small amount of additional water to the saucepan if rice is undercooked.

Chef Lisa Westergaard, Honey Cafe, Glen Ellyn