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Village Harvest Rice Salad

(Makes 8 side dish servings)

Village Harvest Brown/Red/Wild Rice – One 20-ounce fully cooked frozen bag

Green Onions – 1 bunch fresh, thinly sliced

Celery – 3 stalks, thinly sliced

Parsley – 1 bunch fresh leaves, finely chopped

Pecans – 1/2 cup, chopped

Cranberries – 1/2 cup dried,  sweetened

Walnuts – 1/2 cup, chopped

Olive Oil – 5 Tablespoons

Lemon – 5 Tablespoons, freshly squeezed juice

Soy Sauce – 3 Tablespoons

Cumin – 2 teaspoons ground

  • Open frozen Village Harvest Brown/Red/Wild Rice bag and place rice in a large microwave-safe container and defrost.
  • Transfer defrosted rice to a bowl and fluff with a fork. Cool completely.
  • Mix in sliced green onions, sliced celery, minced parsley, chopped pecans, sweetened dried cranberries and chopped walnuts.
  • In a small bowl, whisk olive oil, lemon juice, soy sauce and cumin to blend.
  • Pour the olive oil mixture over rice salad; toss to coat.
  • Season to taste with sea salt and freshly ground black pepper and serve.

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