TUTTI FRUITTI RICE SALAD
“Rice to the Rescue!” Recipe Contest Winner - Susan Runkle Yield: Makes 4 servings.
Ingredients • 3 cups cooked brown rice • 3/4 cup dried cranberries • 1 mango, chopped • 3/4 cup chopped pecans, toasted* • 3/4 teaspoon ground black pepper • 1/2 cup raspberry vinaigrette dressing • 1/4 cup plus two tablespoons fresh chopped parsley, divided
Directions In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley.
Toss well.
Garnish with remaining parsley. Nutrition Facts Calories 302 Total Fat 10g Sodium 281mg Total Carbohydrate 50g Dietary Fiber 5g Protein 4g
USA Rice Federation (www.usarice.com)
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