Cook 1 cup of brown rice in 2 cups of water for about 40-45 minutes until tender, then cool and rinse under cold water.

In a small jar, combine 3 tablespoons olive oil, 1 tablespoon vinegar, 1 tablespoon lemon juice, 1 clove minced garlic, 1 teaspoon mustard, 1 tablespoon coconut sugar, and a pinch of sea salt and black pepper. Shake until emulsified.

In a large bowl, mix the cooled brown rice, 1/2 cup dried cranberries, 1/2 cup dried blueberries, 1/4 cup chopped pecans, 1/4 cup chopped walnuts, 1/4 cup chopped chives, 1/2 cup diced celery, and 1/4 cup finely chopped white onion.

Pour the dressing over the salad and gently toss until coated. Chill for at least 30 minutes before serving.

Serve in bowls or on a platter, tossing lightly before serving to redistribute the dressing.