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Georgia Pecan Rice Salad

Gpecans-hands

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6
serves

INGREDIENTS

2 tbsp. extra virgin olive oil
3 tbsp. fresh squeezed orange juice
1/2 tsp. salt
1/2 tsp. sugar
2 1/2 cups cooked basmati white rice, cooled
1/4 cup toasted and chopped Georgia pecans
1/4 cup minced celery heart, leaves included
1/4 cup thinly sliced green onion
1/4 cup minced flat leaf parsley
1/4 cup chopped fresh mint

INSTRUCTIONS

  1. 1
    Whisk together the oil, juice, salt and sugar.
  2. 2
    In a large bowl, toss the dressing with the rest of the ingredients. Cover and refrigerate. Allow to sit at room temperature for 15 minutes before serving.

notes

Elizabeth Terry

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preparation methods
Meals/Courses
cuisines North & South American
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