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1 Put The Chicken Broth In A Medium Sized Saucepan. Add The Rice And Wild Rice, Bring To A Boil, Reduce Heat To Low, Cover. Let Cook For 40 Minutes. Remove From Heat. Cool Completely. 2 Heat A Small Skillet On Medium High Heat. Add The Pine Nuts. Cook, Stirring Frequently, Until Lightly Toasted. Remove Pine Nuts From Pan And Let Cool. 3 Whisk Together The Olive Oil, Red Wine Vinegar, Sugar, And Sesame Oil. 4 In A Large Bowl Gently Mix Together The Cooled Cooked Rice, Chopped Celery, Green Onions, Peas, Dried Cranberries, Pine Nuts, And Dressing. Add Salt And Pepper To Taste, If Needed.
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