Pecan Rice & Feta Salad
|Wild pecan long-grain rice||7 Ounce (1 Package)|
|Feta cheese||4 Ounce, crumbled|
|Chopped sweet red pepper/Chopped sweet green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs), toasted|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|White wine vinegar/Tarragon vinegar||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
1 Cook rice according to package directions, using 1 teaspoon salt, cool slightly. In a large mixing bowl stir together cheese, sweet pepper, onion, nuts, and pimiento; add cooled rice.
2 For dressing, stir together oil, vinegar, and black pepper; add to rice mixture. Toss gently to coat. Cover; refrigerate until chilled or for up to 24 hours.