Tutti Frutti Rice Salad

Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.

3 cups cooked brown rice

¾ cup dried cranberries

1 mango, chopped

¾ cup chopped pecans, toasted

¾ teaspoon ground black pepper

½ cup raspberry vinaigrette dressing

¼ cup + 2 tablespoons fresh chopped parsley, divided

In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and ¼ cup parsley.
Toss well. Garnish with remaining parsley.

Susan Runkle — “Rice to the Rescue!” Recipe Contest Winner. Courtesy of USA Rice Federation.

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