Rice and Pecan Salad with Orange-Thyme Dressing

Rice and Pecan Salad with Orange-Thyme Dressing
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Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Rice and Pecan Salad with Orange-Thyme Dressing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
For the Rice
For the Dressing
For the Salad
Servings: servings
Units:
Instructions
Cook the rice
  1. Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
  2. Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 to 7 minutes.
  4. Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
  1. Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
  2. Cut the orange in half. Squeeze the juice into a bowl.
  3. Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
  4. Slowly whisk in the oil to form an emulsion.
Make the salad
  1. Dice the celery and scallions.
  2. Combine the cranberries, celery and scallions with the rice.
  3. Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
  1. Mound salad onto a plate and top with pecans. Enjoy!
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