Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add the rice and return to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 15 minutes. Spread out the rice on a baking sheet and let cool 20 minutes.
Meanwhile, whisk together the vinegar, honey and sesame oil in a large bowl. Stir in the rice, cranberries, dates, parsley, scallions and pecans and toss well to coat.
Per Serving: 199 Cal; 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 43 g Carb; 3 g Fiber; 26 g Sugar; 33 mg Calcium; 1 mg Iron; 4 mg Sodium; 0 mg Cholesterol