Rating
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Active time
5 minutes
Total time
5 minutes
Yield
4 servings
Nutritioni
Ingredients

3 cups cooked brown rice

¾ cup dried cranberries

1 mango, chopped

¾ cup chopped pecans, toasted

¾ teaspoon ground black pepper

½ cup raspberry vinaigrette dressing

¼ cup + 2 tablespoons fresh chopped parsley, divided

Instructions
  1. In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and ¼ cup parsley.
  2. Toss well. Garnish with remaining parsley.

Susan Runkle — “Rice to the Rescue!” Recipe Contest Winner. Courtesy of USA Rice Federation.

Nutrition

Calories — 302
Total Fat — 10g
Sodium — 281mg
Total Carbohydrate — 50g
Dietary Fiber — 5g
Protein — 4g.

Yield: 4 servings

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