About
Celebrate your favorite fall holiday with this refreshing Thanksgiving Harvest Rice Salad for a festive fireworks display for your taste buds. Packed with tart cranberries, crunchy pecans, and zesty green onions, this dish pairs perfectly with its light and sunny citrus dressing. Using a nutty brown rice and wild rice mix, Thanksgiving Harvest Rice Salad brings vibrant colors and flavors to your holiday table, with colors just like the falling leaves outside!
Ingredients
- 1 cup long-grain and wild rice mix, such as Rice-A-Roni® Long Grain and Wild Rice Mix
- water, according to the package instructions
- 1/2 teaspoon salt, plus more, to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, optionally toasted
- 1/4 cup green onions, sliced
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon orange zest
- freshly ground black pepper, to taste
Directions
Step 1 -In a pot, add the rice, the water, and 1/2 teaspoon of the salt and stir briefly to combine.
Step 2 -Bring the rice mixture to a boil.
Step 3 -Reduce the heat to low and cover the pot.
Step 4 -Allow the rice to simmer, covered and undisturbed, until the liquid is mostly absorbed, about 50 minutes.
Step 5 -Transfer the covered pot from the heat and allow the rice to rest until the liquid is completely absorbed, about 10 minutes.
Step 6 -Uncover the pot and fluff the rice with a fork.
Step 7 -Allow the rice to cool to almost room temperature.
Step 8 -In a medium-sized bowl, add the cooked rice, the cranberries, the pecans, and the green onions and stir and fold to combine.
Step 9 -In a jar with a lid, add the lemon juice, the olive oil, the orange zest, the extra salt, and the black pepper.
Step 10 -Seal the jar and shake vigorously until the lemon juice mixture is combined.
Step 11 -Add the dressing to the rice mixture, stir, and serve immediately.
