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Autumn Rice Salad with Dried Fruit and Nuts
Recipe courtesy Bobby Deen
- Total Time:
- 50 min
- Prep:
- 10 min |
- Inactive Prep:
- 20 min |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 6 servings
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
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