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Rice Salad with Toasted Pecans Recipe

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This recipe for Rice Salad with Toasted Pecans, by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Murphy
Added: Saturday, September 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box Near East Wild Rice Mix
1 cup chopped celery (2 to 3 stalks)
1/3 cup sliced green onions (5 to 6 medium)
1 can (11oz) mandarin orange segments, drained
1 container (6 oz) mandarin orange yogurt
1/2 cup coarsely chopped pecans
1 tablespoon butter or margarine

Directions:
Directions:
Cook the rice as directed on the package, let cook 15 minutes.

Add celery, onions and mandarin orange segments to cooled rice; mix lightly. Add yogurt; stir gently just until coated. Cover; refrigerate at least 4 hours or until thoroughly chilled.

Meanwhile, in 8-inch skilled, cook pecans in butter over medium heat about 4 minutes, stirring occasionally, until toasted and browned; set aside.

Before serving, stir toasted pecans into salad.

Number Of Servings:
Number Of Servings:
8 (2/3 cup each)
Preparation Time:
Preparation Time:
25 minutes (ready in 4 hours)

 

 

 

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