Wednesday, April 23, 2008

Cranberry Pecan Rice Salad

Here's a recipe for a great salad that has gotten lots of comments whenever we serve it as a sample at the Chico Farmers Market. This recipe is courtesy of our friend Karen Avis of Fresh Approach Catering. Enjoy!

Massa Organics Cranberry Pecan Rice Salad

2 cups Massa Brown Rice
1 bunch Parsley
1 cup dried cranberries
¾ cup Pecans
Zest of 1 orange
Juice of 1 Orange
Olive Oil
salt & pepper to taste
Sliced red onions to taste (optional)

Cook rice according to directions. Let cool for at least ½ hour. Gently stir in: Chopped parsley, cranberries, coarsely chopped pecans, onions and zest. In a bowl: Whisk olive oil, orange juice and salt and pepper. Refrigerate 1 hour to blend flavors.


Anonymous said...

Absolutely delicious side dish, salad, or even main dish! Love it!

Val said...

Made this just today for a group gathering and it was a smashing hit. Not any left to see if it would 'marinate' and be even better tomorrow. Guess I'll just need to make another batch. Super easy - I made it with Maisie Jane's honey sliced almonds instead of pecans and it was FABULOUS (oh, and I used a blood orange olive oil too). Highly recommend it!
Valerie Reddemann

Anonymous said...

This salad has become a family favorite, so refreshing on a hot summer day! We made one little change. In place of plain olive oil we use roasted garlic olive oil Mmmmm