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

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

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