Forbidden Rice Salad

From Raleys

Yield: 8 servings
Community Recipe from


  • 3 cup(s) Water
  • 1 1/2 cup(s) Forbidden Rice
  • 1/2 cup(s) Celery
  • 1/2 cup(s) Dried cherries
  • 1/2 cup(s) Dried apricots
  • 1/2 cup(s) Pecans Chopped and toasted
  • 1/3 cup(s) olive oil
  • 1/4 cup(s) balsamic vinegar
  • 1 tablespoon(s) honey
  • 1 teaspoon(s) dijon mustard
  • 1 teaspoon(s) Thyme
  • 1 teaspoon(s) Garlic salt


  1. 1. Bring water to a boil in a medium saucepan. Add rice and return to a boil; reduce heat and simmer, covered, for 30 minutes. Let stand for 5 minutes, then fluff with a fork. Let cool, then transfer to a large bowl. 

  2. 2. Whisk together all dressing ingredients in a small bowl. Drizzle over rice and toss well to coat. Stir in turkey, onions, celery, cherries and apricots. Cover and refrigerate for several hours for flavors to blend. Sprinkle with pecans just before serving.
June 2012

This recipe is a personal recipe added by LoriABaker and has not been tested or endorsed by MyRecipes.

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