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Rice Salad with Toasted Pecans Recipe

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This recipe for Rice Salad with Toasted Pecans is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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