Holiday Rice Salad
Serves 25
Ingredients:
2 c Wild Rice
6 c Brown Rice
4 large Braeburn Apples, 1 Inch Chunks
2 large Red Bell Peppers
2 c Dried Cranberries
2 c Pecan Pieces
1 c Red Onion, Chopped
½ c Chopped Parsley
¾ c Balsamic Vinegar
1 c Olive Oil
5 tsp Kosher Salt
3 tsp Black Pepper
2 tbsp Lemon Zest
3 tbsp Lemon Juice
Serves 25
Ingredients:
2 c Wild Rice
6 c Brown Rice
4 large Braeburn Apples, 1 Inch Chunks
2 large Red Bell Peppers
2 c Dried Cranberries
2 c Pecan Pieces
1 c Red Onion, Chopped
½ c Chopped Parsley
¾ c Balsamic Vinegar
1 c Olive Oil
5 tsp Kosher Salt
3 tsp Black Pepper
2 tbsp Lemon Zest
3 tbsp Lemon Juice
Directions:
1. Bring wild rice to boil with 6 cups water, cover and simmer 45 min.
2. Bringbrown rice and 12 cups water to boil, cover and simmer 30 min.
3. Chill cooked rice uncovered in refrigerator 1 hour.
4. While rice is cooking andchilling, chop apples and vegetables. Whisk last 6 ingredients, set aside.
5. Toss rice with fruit, vegetables and pecans.
6. Toss with 1/2 of the whisked dressing.
7. Just before serving drizzle with remaining dressing.
Recipe copied from Dream Dinner’s Easy Entertaining Guide.
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