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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