Pecan Rice Salad
Serves: 4
 
Ingredients
  • 2 cups water
  • 1 1⁄4 teaspoons kosher salt, divided
  • 1 (7-ounce) box pecan brown rice*, rinsed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons stone-ground Dijon mustard
  • 1 tablespoon minced shallot
  • 3⁄4 teaspoon ground black pepper
  • 1⁄2 teaspoon minced garlic
  • 2⁄3 cup olive oil
  • 1 (15.5-ounce) can black-eyed peas
  • 2 cups thinly sliced fresh collard greens
  • 1⁄2 cup coarsely chopped dried cherries
  • 1⁄2 cup chopped toasted pecans
  • 1⁄4 cup chopped green onion
  • 1 large Bartlett pear, cored and sliced 1⁄4 inch thick
  • Garnish: chopped green onion, chopped pecans
Instructions
  1. Line a large rimmed baking sheet with parchment paper.
  2. In a medium saucepan, bring 2 cups water and 1⁄4 teaspoon salt to a boil over medium-high heat. Stir in rice. Cover, reduce heat to medium-low, and cook until tender, about 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork. Place in an even layer on prepared pan. Let cool for 15 minutes.
  3. In a small bowl, whisk together lemon juice, vinegar, mustard, shallot, pepper, garlic, and 3⁄4 teaspoon salt. Let stand for 10 minutes. Whisk in oil in a slow, steady stream until smooth.
  4. Drain and rinse black-eyed peas. Sprinkle with remaining 1⁄4 teaspoon salt.
  5. In a large bowl, toss together cooled rice, black-eyed peas, greens, cherries, pecans, and green onion. Add 2⁄3 cup dressing, tossing to coat. Cover and refrigerate for 20 minutes.
  6. Stir pear into salad. Garnish with green onion and pecans, if desired. Serve with remaining dressing.
Notes
*We used KONRIKO Wild Pecan Brown Rice.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pecan-rice-salad/