Put the vegetable broth in a medium sized saucepan. Add the naked oats, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
Whisk together the olive oil, red wine vinegar, sugar, and sesame oil. Reserve.
In a large bowl gently mix together the cooled cooked oats, chopped celery, green onions, peas, cranberries, pine nuts and dressing. Add salt and pepper to taste, if needed. Chill completely before serving.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 86 (52%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 547.9mg||19 %|
|Potassium 224.6mg||6 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 13.3g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 165
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