Brown Rice Salad with Pears and Pecans

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Brown Rice Salad with Pears and Pecans

Brown Rice Salad with Pears and Pecans
2 cups chicken broth
1 tbsp. butter
1 cup Hinode Brown Rice
2 cups fresh spinach coarsely chopped
2 cups ripe pear diced
1/2 cup red bell pepper diced
1/2 cup green onion sliced
1/3 cup pecans, toasted chopped
4 strips crisp cooked bacon crumbled
Sherry Vinaigrette (recipe follows)
Freshly ground pepper to taste
Prep time: 20 minutes Cook time: 45 minutes, Chill time: 1 hour

Bring broth and butter to a boil in a medium saucepan. Add rice; cover and simmer over low heat for 45 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork and let cool. Place in a large bowl with all salad ingredients. Whisk together vinaigrette and drizzle over salad; toss well to coat. Season to taste with pepper.

Sherry Vinaigrette: In a small bowl, whisk together 1/4 cup vegetable oil, 3 tbsp. white wine vinegar, 2 tbsp. dry sherry, 2 tsp. Dijon mustard, 2 tsp. sugar and 1/2 tsp. salt

Makes 4 servings.

Make-ahead tip: Salad may be made up to a day ahead without the spinach, pear and pecans. Stir these items in just before serving.
Nutritional Information:
480 calories, 7 g protein, 28 g total fat (5 g sat.), 54 g carbohydrate, 6 g fiber, 12 g sugar, 15 mg cholesterol, 980 mg sodium, 11 points


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