Autumn Rice Salad With Dried Fruit And Nuts
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
37
Sweetness
56
Sourness
40
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tbsps
Seasoned Rice Vinegar1 tsp
Honey1 cup
Dried Cranberry1 cup
Scallions (chopped)3 tbsps
Pecan (chopped, toasted)Directions:
1
Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat
2
Add the rice and return to a boil
3
Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 15 minutes
4
Spread out the rice on a baking sheet and let cool 20 minutes
5
Meanwhile, whisk together the vinegar, honey and sesame oil in a large bowl
6
Stir in the rice, cranberries, dates, parsley, scallions and pecans and toss well to coat
7
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