Name: Persian Rice Salad
Yield: 8 to 10 Servings
Ingredients: 2 14-ounce cans vegetable broth; 2 cups long-grain brown rice; 1 1/2 cups roasted salted cashews, coarsely chopped; 1 1/2 cups sliced pitted dates (about 7 ounces); 4 green onions, thinly sliced; 1/2 cup olive oil; 1/4 cup fresh lemon juice; 1/4 cup chopped fresh cilantro; 1/4 teaspoon ground cinnamon

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