Prep Time
25 Mins
Cook Time
8 Mins
Other Time
2 Hours 25 Mins
Yield
Makes about 4 cups

For a quick-and-easy meal, serve over a bed of greens and top with sautéed or grilled chicken.

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Step 2

Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

Step 3

Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

Step 4

Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.

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