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    You are in: Home / Recipes / Pecan Wild Rice Salad Recipe
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    Pecan Wild Rice Salad

    Average Rating:

    3 Total Reviews

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    • on July 07, 2013

      I followed in Tartlett's footprints and used the same 1 tbsp of oil which worked very well for me. Used a brown and wild rice mix (what I had) and it still turned out delicious. We had an early dinner tonight and this was a deliciously perfect side for the Seared Pork Chops With Creamy Mushrooms along with steamed asparagus. Thanks for this easy and oh so good recipe!

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    • on November 30, 2009

      This is a tasty rice dish. I should have followed French Tart's suggestion and use less oil. It was really dominate in the dish and it took away some of the other wonderful flavors. I used a rice blend of white, wild, brown and red. This is easy to prepare and it looks great plated. Thanks for posting. :)

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    • on February 21, 2008

      Delicious Loof! I had half a bag of wild rice left, that was sent to me by a swap partner - and this was my chosen recipe! I made half the suggested quantity as there are only the two of us at present, and we ate this with grilled chicken this lunch time, with a side of Bearnaise sauce for the chicken - great meal! I felt that 1/4 cup of olive oil was a WEE bit too much, so I used 1 tablespoon, and we felt that was just right. Made for photo tag and very much enjoyed! FT:-)

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    Nutritional Facts for Pecan Wild Rice Salad

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 236.8
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 440.2 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 3.0 g
    Sugars 12.5 g
    Protein 4.2 g

    The following items or measurements are not included:

    oranges, zest of

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