Southern Red Rice and Pecan Salad

Total Time
1hr 10mins
Prep 0 mins
Cook 1 hr 10 mins

Use wehani rice. Wonderful as filing for avocado halves.

Ingredients Nutrition

Directions

  1. Rinse both rices together in a sieve. In large saucepan, combine rice, 1/2 teaspoon salt, oregano, thyme and 3 1/2 cups water. Cover and bring to a boil, then reduce heat to low and simmer until rice is tender and water is absorbed, about 45 minutes.
  2. Preheat oven to 350°F Spread pecans in small baking pan and bake until toasted and fragrant, stirring once, about 7 minutes. Set aside to cool.
  3. In large shallow serving bowl, whisk together vinegar, oil, remaining salt, pepper and cayenne. Add scallions, tomatoes, celery, bell pepper, currants and parsley and mix well.
  4. When rice is done, remove from heat and let stand, covered, 5 minutes. Fluff with a fork and stir into vegetable mixture. Chill at least 15 minutes.
  5. Just before serving, stir in toasted pecans and garnish with avocado slices.
Most Helpful

Loved it! A wonderful cold rice salad with a delightful combination of colors, tastes, and textures. This recipe is very lowfat and full of things that are good for you, but it's just plain delicious. I served this for dinner with pork loin but look forward to leftovers in my lunch this week. Wehani rice is a product from Lundberg, mine was sold as Christmas rice. It's a red, nutty, whole grain rice, very delicious and pairs nicely with brown rice. You could use all brown rice in this recipe, if needed. Thanks for sharing the recipe!

LonghornMama January 06, 2013