Pecan Rice Salad
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
Ingredients
- 2 cups water
- 1¼ 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
- ¾ teaspoon ground black pepper
- ½ teaspoon minced garlic
- ⅔ cup Olive oil
- 1 (15.5-ounce) can black-eyed peas
- 2 cups thinly sliced fresh collard greens
- ½ cup coarsely chopped dried cherries
- ½ cup chopped toasted pecans, plus some for garnish
- ¼ cup chopped green onion, plus some for garnish
- 1 large Bartlett pear
Directions
Line a large rimmed baking sheet with parchment paper.
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.
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.
Drain and rinse black-eyed peas. Sprinkle with remaining 1⁄4 teaspoon salt.
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.
Stir pear into salad. Garnish with green onion and pecans, if desired. Serve with remaining dressing.