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Wild & Brown Rice with Pecans and Cranberries

1
1 cup wild and long grain rice blend
2 cups water, boiling
2 tablespoons canola oil, divided
1 cup red bell pepper, diced
1/2 cup scallions, sliced
1/2 cup dried cranberries (Alternate: cherries or raisins)
1/2 cup toasted pecans, chopped
1 teaspoon Dijon mustard
1/3 cup parsley, chopped

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