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Tutti Fruitti Rice Salad

“Rice to the Rescue!” Recipe Contest Winner - Susan Runkle
Yield: Makes 4 servings.


• 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

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 (



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