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“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
*To toast pecans, spread nuts on small baking sheet. Bake at 350 degrees for 12 to 15 minutes, or until golden brown, stirring occasionally.
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