“A hearty, chewy salad on the go”
READY IN:
1hr 5mins
SERVES:
3
YIELD:
3-4 Jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 4 Celsius water and 1 teaspoons salt in a saucepan and bring to a boil. Add the rice.
  2. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well and cool. Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl.
  3. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery, and red onion.
  4. Mix the vinegar, lemon juice, garlic, mustard, and sugar in a blender. While the blender is running, gradually pour in the olive oil.
  5. Pour the dressing over the rice mixture and toss. The salad can be made up to 3 days ahead of time and just chilled in fridge.
  6. If making in a jar, layer with rice on the bottom, then pecans, cashews, cranberries, red onions, celery, green onions. Greens can be used to fill any extra space at the top of the jar.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: