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|
|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.
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.