Thanksgiving is just around the corner and I am always trying to add a healthier option to my traditional dishes. I like to use a mixed rice medley for this salad because it takes 15 minutes to cook, as opposed to 50 minutes for wild rice. If you prefer wild rice, go ahead and prepare the rice according to the package instructions. This warm salad is a great alternative to all the heavy side dishes that are usually served on thanksgiving, but we make this all year round and serve it with poultry and meat. It tastes just as good the next day, just heat and enjoy.
- 2 cups mixed rice medley (wild, brown, white, red)
- 2/3 cup dried cranberries
- 1/2 cup pecan halves
- 1/2 chopped cilantro
- 2 tbsp dijon mustard
- 2 tbsp orange juice
- 2 tbsp grape seed oil
- 3 tbsp lemon juice
- 1/2 tsp honey
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Cook rice according to package directions.
Once ready, remove from heat, add the cranberries to the pot, cover and let cool slightly.
In a separate bowl, whisk together dijon mustard, lemon juice, orange juice, honey, salt, pepper and grape seed oil.
Add Pecans and cilantro to the warm rice and toss with dressing.