In a large sauce pan add rice and cover with water at least an inch above the rice level. Bring to a boil, stir, cover and continue to boil for 25 minutes (like you would cook pasta). Add additional water if level gets too low. Test a few grains of rice for doneness, boil for an additional few minutes if needed.

Drain rice. Sprinkle with 2 tablespoons apple cider vinegar (or lemon juice) immediately and stir rice. Cool rice completely in the refrigerator.

While rice is cooking, chop fruit, nuts and vegetables as needed.

In a small jar (like a baby food jar) add oil, remaining 1/4 cup vinegar and chives. Shake to combine.

Combine cooled rice, salad ingredients and dressing and stir thoroughly. Put salad in the fridge for at least 30 minutes for flavors to blend.