Georgia Pecan Rice Salad

  • From Elizabeth Terry
  • Yields 6 Servings

Ingredients

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

Directions

Whisk together the oil, juice, salt and sugar. 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.