Southern Red Rice and Pecan Salad

Nutriscore Rating: 66/100

Bursting with Southern charm and earthy flavors, this Southern Red Rice and Pecan Salad is the perfect blend of wholesome ingredients and bold textures. Nutty red rice serves as the hearty base, complemented by the crunch of toasted pecans and the sweetness of dried cranberries. Tossed in a tangy homemade dressing of apple cider vinegar, honey, and Dijon mustard, this dish offers a delightful harmony of savory and sweet notes. Fresh parsley and green onions add a fragrant, herbaceous touch, making this vibrant salad perfect for picnics, potlucks, or a healthy weeknight side. Serve it warm, chilled, or at room temperature for a versatile dish that celebrates the best of Southern-inspired cuisine.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 1 cup red rice
• 2 cups water
• 1 teaspoon salt
• 1 cup pecans
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 green onions, chopped
• 0.25 cup flat-leaf parsley, chopped
• 0.5 cup dried cranberries
• 0.25 teaspoon black pepper

📝 Instructions

9 steps

1. Rinse the red rice under cold water using a fine-mesh sieve to remove excess starch.

2. Add the red rice, water, and salt to a medium saucepan. Bring to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover, and simmer for about 25-30 minutes or until the rice is tender and the water is absorbed.

4. While the rice is cooking, preheat a dry skillet over medium heat. Add the pecans and toast for 3-4 minutes, stirring frequently, until fragrant and slightly browned. Remove from heat and let cool.

5. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard to create the dressing. Set aside.

6. Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl to cool slightly.

7. Add the toasted pecans, chopped green onions, parsley, and dried cranberries to the bowl with the rice.

8. Drizzle the dressing over the rice mixture and gently toss to combine. Season with additional salt and black pepper to taste.

9. Serve warm, at room temperature, or chilled. Garnish with additional parsley if desired.

Nutrition Facts

1 serving (248.1g)

Calories		399
% Daily Value*
Total Fat		28.8 g	37%
	Saturated Fat	3.0 g	15%
	Polyunsaturated Fat	5.5 g
Cholesterol		0 mg	0%
Sodium		529 mg	23%
Total Carbohydrate		34.0 g	12%
	Dietary Fiber	5.0 g	18%
	Total Sugars	17.4 g
Protein		4.0 g	8%
Vitamin D		0.0 mcg	0%
Calcium		47 mg	4%
Iron		1.5 mg	8%
Potassium		201 mg	4%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1037 cal (63.2%%)

Protein: 62 cal (3.8%%)

Carbs: 542 cal (33.0%%)