Orange Vinaigrette Rice Salad

Recipe from Southern Living

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  • 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
  • Orange Vinaigrette
  • Garnishes: orange wedges, fresh parsley sprig


  1. 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. *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
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