Harvest Wild Rice Salad With Pumpkin Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 1 |
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For a quick-and-easy meal, serve over a bed of greens and top with sautéed or grilled chicken. Ingredients:
1/2 cup chopped pecans |
1 (6-oz.) package long-grain and wild rice mix |
1/2 cup sweetened dried cranberries |
1 cup finely chopped celery |
3/4 cup chopped green onions |
1/4 cup canned pumpkin |
1/4 cup white wine vinegar |
1 tablespoon honey |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1/3 cup olive oil |
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.
3. Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.
4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.
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