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Pecan Rice & Feta Salad

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Rice, Nut

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