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Rice And Pecan Salad With Orange Thyme Dressing

Southern.Crockpot's picture
Ingredients
  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
Directions

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

Course: 
Side Dish
Method: 
Chilling
Occasion: 
Christmas
Ingredient: 
Orange
Preparation Time: 
5 Minutes

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