Instructions: 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

NOTES : All of these are vegetarian and very good!! (The whole book is vegetarian)

Everything I have made out of this book has turned out quite good ... some more spectacular then others.

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