Georgia Pecan Rice Salad

  • Serves 6
  • Elizabeth Terry Georgia Pecan Commission
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh squeezed orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2-1/2 cups cooked basmati white rice, cooled
  • 1/4 cup Georgia pecans, toasted and chopped
  • 1/4 cup celery heart, leaves included, minced
  • 1/4 cup green onion, thinly sliced
  • 1/4 cup flat leaf parsley, minced
  • 1/4 cup fresh mint, chopped

Whisk together the oil, juice, salt and sugar. In a large bowl, toss the dressing with the rest of the ingredients. Cover and refrigerate. Allow to sit at room temperature for 15 minutes before serving.

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