Georgia Pecan Rice Salad
Whisk together the oil, juice, salt and sugar. In a large bowl, toss the dressing with the rest of the ingredients. Cover and refrigerate. Allow to sit at room
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgiapecans.org.
Cooking tools:
- Citrus press
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Airtight container
- Refrigerator
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh squeezed orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2-1/2 cups cooked basmati white rice, cooled
- 1/4 cup Georgia pecans, toasted and chopped
- 1/4 cup celery heart, leaves included, minced
- 1/4 cup green onion, thinly sliced
- 1/4 cup flat leaf parsley, minced
- 1/4 cup fresh mint, chopped
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