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.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>

Sod 14mg Cff 2.9%