Southern Red Rice And Pecan Salad

Total Time: 1 hr 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 cup uncooked wehani rice
• 1 cup uncooked long grain brown rice
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup pecans, coarsely chopped (4 oz.)
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon fresh ground pepper
• 1 pinch cayenne or 1 pinch hot sauce
• 5 scallions, minced ( and light green parts)
• 2 medium tomatoes, chopped
• 2 stalks celery, chopped
• 1 medium red bell pepper, chopped
• 1/2 cup dried currants or 1/2 cup raisins
• 1/2 cup chopped fresh parsley
• avocado, slices (to garnish)

Recipe

• 1 rinse both rices together in a sieve. in large saucepan, combine rice, 1/2 teaspoon salt, oregano, thyme and 3 1/2 cups water. cover and bring to a boil, then reduce heat to low and simmer until rice is tender and water is absorbed, about 45 minutes.
• 2 preheat oven to 350°f spread pecans in small baking pan and bake until toasted and fragrant, stirring once, about 7 minutes. set aside to cool.
• 3 in large shallow serving bowl, whisk together vinegar, oil, remaining salt, pepper and cayenne. add scallions, tomatoes, celery, bell pepper, currants and parsley and mix well.
• 4 when rice is done, remove from heat and let stand, covered, 5 minutes. fluff with a fork and stir into vegetable mixture. chill at least 15 minutes.
• 5 just before serving, stir in toasted pecans and garnish with avocado slices.