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Rice and Pecan Salad with Orange Thyme Recipe

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This recipe for Rice and Pecan Salad with Orange Thyme, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Chester
Added: Saturday, July 21, 2007


1-6 oz. package long grain and wild rice pilaf mix
1 tbl. grated orange rind
1/3 c. fresh orange juice
1 tbl. fresh thyme leaves, minced
3 tbl. fresh lemon juice
3/4 tsp. salt
1/2 tsp. fresh ground pepper
1/3 c. olive oil
3/4 c. dried cranberries
1/2 c. chopped celery
1/4 c. chopped green onions
2 tbl. fresh chopped parsley
3/4 c. chopped pecans, toasted

Prepare rice according to package instructions but do not use the spice packet. Transfer to large bowl and fluff with fork.
In a small bowl, whisk together orange rind, orange juice, thyme, lemon juice, salt and pepper.
Slowly add oil, whisking constantly.
Add cranberries and celery, green onion and parsley to rice. Toss gently.
Add the dressing to the rice and toss to coat. Cover and chill at least 3 hours. Add pecans just before serving. Garnish with orange slices and thyme sprigs.

Personal Notes:
Personal Notes:
This is a great summer picnic salad and is also very good with apples, walnuts or almonds instead of pecans.




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