July 3, 2014
Sweet N Crunchy Rice Salad
Florence
Course Main
Cuisine American
- 3 cups cooked brown rice
- 3/4 cup dried cranberries
- 1 mango diced
- 1/2 cup raspberry vinaigrette
- 1/4 cup chopped fresh parsley
- 1 cup chopped pecans lightly toasted
In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley.
Chill.
When ready to serve, toast pecans over low heat until slightly warm.
Sprinkle over rice dish.
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