Rice And Pecan Salad With Orange Thyme Dressing Recipe
Ingredients
| Rice grain package | 1 | |
| Orange rind | 1 Tablespoon, grated | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Thyme leaves | 1 Tablespoon, minced | |
| Lemon juice | 3 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Dried cranberries | 3/4 Cup (16 tbs), sweetened | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| 2 tablespoons chopped fresh Italian parsley | ||
| Pecans | 3/4 Cup (16 tbs), coarsely chopped | |
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.
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.
Chef
