Orange Vinaigrette Rice Salad

Recipe from


Ingredients

4 1/4 cups water
2/3 cup uncooked wild rice*
1 1/3 cups uncooked brown rice*
1/2 cup chopped pecans, toasted
6 green onions, chopped
1/4 cup minced fresh parsley
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon pepper
Garnishes: orange wedges, fresh parsley sprig

Preparation

Bring 4 1/4 cups water to a boil in a saucepan; add wild rice. Reduce heat, and simmer 15 minutes. Stir in brown rice; cover and simmer 30 minutes or until water is absorbed. Stir in pecans and next 5 ingredients. Toss with vinaigrette. Transfer to a bowl; cover and chill 2 hours. Garnish, if desired.

*2 (6-ounce) packages long-grain and wild rice mix may be sustituted for wild and brown rice. Omit 4 1/4 cups water; prepare mix according to package direction

Note:

November 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note