Rating: 5 stars
2 Ratings
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  • 2 Ratings

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

Recipe by Southern Living September 2009

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Recipe Summary test

prep:
25 mins
cook:
8 mins
additional:
2 hrs 25 mins
total:
2 hrs 58 mins
Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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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