Meatless Monday: Autumn Rice Salad

By: Lauren Miyashiro
Related To:

Halloween festivities started this weekend, and the candy limitations I set for myself proved fruitless. I’m powerless when it comes to Snickers and Butterfingers, especially when they’re deemed more acceptable than usual in honor of the spooky holiday. So to counteract all the chocolate, I’ll be cooking myself a balanced Meatless Monday dinner tonight. On the menu: Autumn Rice Salad with Dried Fruit and Pecans -- no dessert.

Quick-cooking rice makes this a speedy weeknight dinner, so you'll have more time to enjoy (or dread) some scary movies. I imagine quinoa would work well here too, but for now that’s just a theory. Cranberries and pecans give the whole dish the classic fall flavor, and the contrast between the nutty sesame oil and tangy rice vinegar makes for a lovely dressing. The dates and honey do add a bit of sweetness, but not overwhelmingly so, and certainly nothing in comparison to the massive amounts of candy I’ll be consuming once again this Thursday.

Autumn Rice Salad with Dried Fruit and Pecans

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

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.

More Meatless Dinner Ideas:
Keep Reading

Next Up

Meatless Monday: Roasted Butternut Squash

You've probably been seeing a lot of recipes for butternut squash lately, and for good reason. It's rich, creamy and sweet, making it hard to believe that it's healthy-- good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Meatless Monday: Vegetarian Thanksgiving Sides

The great news is that most side dishes are either meatless or can be made without meat very easily (and just as deliciously).

Meatless Monday: Stuffed Artichokes

Make meatless stuffed artichokes for an easy Thanksgiving side or vegetarian main.

Meatless Monday: Parsnip and Apple Tarte Tatin

Put a savory spin on a classic tarte tatin with parsnip-apple tarte tatin for Meatless Monday.

Meatless Monday: New Macaroni Salad

Make a mayo-free macaroni salad with a dressing made with Greek yogurt and feta cheese.

Meatless Monday: Pasta Salad With Green Onion Dressing

Roger Mooking's pasta salad is anything but ordinary. It's made with a creamy green onion dressing and topped with crispy toasted coconut.

On TV

Unique Eats

7am | 6c

Unique Eats

7:30am | 6:30c

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Late Nite Eats

11am | 10c

Late Nite Eats

11:30am | 10:30c

Southern and Hungry

12:30pm | 11:30c

Extreme Cake Makers

1:30pm | 12:30c

Crazy Cookie Builds

2:30pm | 1:30c

Cake Wars

3pm | 2c

Cake Wars

4pm | 3c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats: Reloaded

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c
What's Hot
What's Hot

Cheap Eats

So Much Pretty Food Here