Tutti Frutti Rice Salad | The Whole Grains Council
Ingredients
- 3 cups cooked brown rice
- ¾ cup dried cranberries
- 1 mango, chopped
- ¾ cup chopped pecans, toasted
- ¾ teaspoon ground black pepper
- ½ cup raspberry vinaigrette dressing
- ¼ cup + 2 tablespoons fresh chopped parsley, divided
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