Rice And Pecan Salad With Orange Thyme Dressing Recipe

Summary

Preparation Time5 MinCourse
MethodSpeciality
Main Ingredient

Ingredients

 Long grain and wild rice pilaf mix6 Ounce (1 Package, It Is Tested With Near East)
 Grated orange rind1 Tablespoon
 Fresh orange juice1⁄3 Cup (5.33 tbs)
 Fresh thyme leaves1 Tablespoon, minced
 Fresh lemon juice3 Tablespoon
 Salt3⁄4 Teaspoon
 Freshly ground pepper1⁄2 Teaspoon
 Olive oil1⁄3 Cup (5.33 tbs)
 Dried cranberries/Sweetened dried cranberries3⁄4 Cup (12 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Sliced green onion1⁄4 Cup (4 tbs)
 Chopped italian parsley2 Tablespoon (Fresh)
 Coarsely chopped pecans3⁄4 Cup (12 tbs), toasted

Nutrition Facts

Serving size: Complete recipe

Calories 1786 Calories from Fat 1182

% Daily Value*

Total Fat 137 g210.7%

Saturated Fat 15.4 g76.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1763.5 mg73.5%

Total Carbohydrates 140 g46.6%

Dietary Fiber 20.6 g82.5%

Sugars 85.4 g

Protein 14 g27.7%

Vitamin A 92.1% Vitamin C 214.1%

Calcium 25.2% Iron 57.4%

*Based on a 2000 Calorie diet

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.
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