Pecans are the most versatile tree nut — they can be eaten alone — raw, roasted or flavored — as a healthy, delicious snack or they can enhance almost any recipe as an ingredient. Pecans are perfect as a topping or ingredient in salads, vegetables, yogurt, oatmeal, sauces, breads and, of course, every kind of dessert. Store pecans in the freezer and have them on hand year-round.

Rice and Pecan Salad with Orange Thyme Vinaigrette

Rice and Pecan Salad with Orange Thyme Vinaigrette

Servings: 8 | Prep: N/A | Cook: N/A


1 1/2 cups rice blend, such as wild, long grain and brown rice 2 3/4 cups water 1 teaspoon olive oil 1/2 teaspoon salt 1 tablespoon orange rind 1/3 cup fresh orange juice 1 tablespoon fresh thyme leaves, minced 3 tablespoons fresh lemon juice 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup olive oil 1/2 cup dried cranberries, chopped 1/2 cup celery, chopped 1/2 cup green onions, sliced 2 tablespoons fresh parsley, chopped fine 1/2 cup U.S. pecans, toasted and chopped


Bring rice, water, salt and olive oil to a boil, stir once, cover and simmer for 15 minutes. Let cool on stove, covered, for 10 minutes before fluffing with a fork. Transfer to a large bowl and set aside. Whisk together orange rind and next 5 ingredients in a small bowl. Slowly add oil, whisking constantly, set aside. Add cranberries and next 3 ingredients to rice mix, toss gently. Add dressing and toss to coat. Add pecans, combining well, just before serving. Can be served immediately or chilled.


Calories : Polyunsaturated : Total Carbohydrates :
Total Fat : Trans Fat : Dietary Fiber :
Cholesterol : Saturated Fat : Protein :
Monounsaturated Fat : Sodium :  

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