Fruity Rice Salad
Florence
Course Rice
Cuisine American
- 1 cup uncooked long grain white rice
- 2 kiwi peeled and sliced into thin crescents
- 1 green delicious or Granny Smith apple cored and diced
- 1/2 cup chopped celery
- 1/2 cup shelled roasted pistachio kernels
- 1/4 cup chopped green onions
- 3 tsp chopped fresh parsley
- 3 tsp white wine vinegar
- 1 tsp extra-virgin olive oil
Cook rice according to package directions.
Cool rice.
Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
In another bowl, whisk together the white wine vinegar and olive oil.
Drizzle over salad.
Cover and chill for 1 hour.
Remove from refrigerator and toss.
Server & Enjoy !
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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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