Apple, Craisin, & Toasted Pecan Rice Salad with Orange Honey Dressing

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Steve recently discovered he had some gluten sensitivities.  As a result, our family is now embarking on a new adventure of the gluten free variety. While I’m fairly familiar with gluten free cooking… (and familiar with naturally gluten free foods), I am SO NOT prepared for gluten free baking. We shall see how this all goes! Let’s just say I will definitely still be baking with wheat b/c I’m not sure the Pax and I can give up “regular” bread 🙂

I originally wanted to make this dish with quinoa, but sadly, I was out! Enter brown rice as a substitute.

Salad ingredients:

  • 1 c. dry brown rice (I would have preferred wild rice in this dish if possible)
  • 1/4 c. craisins
  • 1/4 c. golden raisins
  • 1/2 c. pecans, lightly toasted (I toasted these in a dry fry pan for a few minutes watching constantly)
  • 1 can organic chick peas, drained & rinsed
  • 1/2 c. organic frozen peas, thawed
  • 2 organic green onions, diced
  • 1 organic apple, diced, (I left the skin on)

Cook rice as per package instructions. It usually takes about 40-50 minutes. Cool. Toss all remaining ingredients together in a large bowl.

Top with the dressing below & chill.

Dressing ingredients:

  • 1/2 c. orange juice
  • 1/4 c. balsamic vinegar
  • 2 Tbsp dijon mustard
  • 4 tsp honey
  • salt & pepper to taste

Whisk ingredients together. Pour 1/2 dressing mixture on the dish and chill. Immediately before serving add some of the remaining dressing until it seems like it’s the right amount. Enjoy!!

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Filed under Gluten Free, Salads

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