Yield: 24 one-cup servings. 3 quarts prepared rice, wild and long grain blend 1 qt. + 1 cup Pacific Northwest canned pears, diced, drained, liquid reserved 1 qt. red bell peppers, diced 3 cups scallions, chopped 2 cups pecans, toasted and chopped 1 1/2 cups dried cranberries, plumped 1 cup parsley, chopped 3 1/4 cups raspberry dressing (recipe follows) RASPBERRY DRESSING (YIELDS 3 1/4 CUPS): 1 cup raspberry vinegar 1/3 cup pear liquid (from canned pears) 1/4 cup Dijon mustard 1/4 cup ...

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