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Rice And Pecan Salad With Orange Thyme Dressing

  Long grain and wild rice pilaf mix 6 Ounce (1 Package, It Is Tested With Near East)
  Grated orange rind 1 Tablespoon
  Fresh orange juice 1⁄3 Cup (5.33 tbs)
  Fresh thyme leaves 1 Tablespoon, minced
  Fresh lemon juice 3 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Dried cranberries/Sweetened dried cranberries 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Chopped italian parsley 2 Tablespoon (Fresh)
  Coarsely chopped pecans 3⁄4 Cup (12 tbs), toasted

Prepare rice mix according to package directions, omitting spice packet.
Transfer to a large bowl, and fluff with a fork.
Set aside.
Whisk together orange rind and next 5 ingredients in a small bowl.
Slowly add oil, whisking constantly.
Set dressing aside.
Add cranberries and next 3 ingredients to rice mix; toss gently.
Add dressing, and toss to coat.
Cover and chill at least 3 hours.
Add pecans just before serving.
Garnish, if desired.

Recipe Summary

Side Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2275 Calories from Fat 1189

% Daily Value*

Total Fat 138 g211.8%

Saturated Fat 15.4 g76.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2006.4 mg83.6%

Total Carbohydrates 244 g81.3%

Dietary Fiber 20 g79.8%

Sugars 88.8 g

Protein 28 g56.6%

Vitamin A 92.1% Vitamin C 214.1%

Calcium 23.8% Iron 47%

*Based on a 2000 Calorie diet


Rice And Pecan Salad With Orange Thyme Dressing Recipe