Autumn Rice Salad with Dried Fruit and Nuts

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 20 min
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 cup quick-cooking white, brown and wild rice blend, such as Rice Select Royal Blend
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon Asian dark sesame oil
  • 1/4 cup dried cranberries
  • 1/4 cup whole pitted and chopped dates (about 8 dates)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped scallions
  • 3 tablespoons chopped pecans, toasted
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Directions

Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add the rice and return to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 15 minutes. Spread out the rice on a baking sheet and let cool 20 minutes.

Meanwhile, whisk together the vinegar, honey and sesame oil in a large bowl. Stir in the rice, cranberries, dates, parsley, scallions and pecans and toss well to coat.

Per Serving: 199 Cal; 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 43 g Carb; 3 g Fiber; 26 g Sugar; 33 mg Calcium; 1 mg Iron; 4 mg Sodium; 0 mg Cholesterol

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