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Whisk together 1/4 cup olive oil, vinegar, Sesame oil and sugar. Set aside. In a large skillet over medium heat, sauté celery and green onion in 2 tablespoons olive oil for 3 minutes. Add dried cranberries and cook 1-2 minutes longer. Remove from heat and set aside
Prepare long-grain and wild rice separately, according to package directions, using 2 cups broth or more for each rice. When the kinds of rice are done, combine them in the skillet with the sauteéd vegetables, add oil-vinegar mixture, peas and pine nuts and fold together gently to combine. Heat through and season to taste with salt and pepper. Serve immediately.
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