Lemon Rice Salad with Pecans

Serves 6

Ingredients:
3 Teaspoons salt
4 Tablespoons olive oil
3 Tablespoons fresh lemon juice
3/4 Teaspoon freshly grated lemon zest
1/2 Cup minced fresh parsley
3/4 Cup Green Valley brand Chopped Pecans, fresh or toasted
1 Cup cooked green peas, or sugar snap peas
1/4 Cup dried apricots, diced
1/4 Cup dried pears, diced
2 Cups water
1 1/2 Cup long grain rice
3 scallions, thinly sliced

Rinse rice. Combine with water in saucepan or rice cooker. Cook (covered) on low heat until tender. Rice is done when it is fluffy and dry. In a small bowl, combine the lemon juice, zest, salt and olive oil. Add the parsley, scallions, Pecans, peas and dried fruit. Transfer the cooked rice to a large serving bowl. Add the dressing mixture and stir carefully. Add additional salt to taste. Serve at room temperature or chilled.

The Pecan Store
www.pecanstore.com
1625 E. Sahuarita Rd.,
Sahuarita, Arizona 85629
1.800.327.3226, fax 520.629.0119