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
Susan Runkle — “Rice to the Rescue!” Recipe Contest Winner. Courtesy of USA Rice Federation [2].
Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.
Links
[1] https://wholegrainscouncil.org/grain/rice
[2] http://www.usarice.com/