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Summer Rice Salad

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  • 3 tablespoons chopped SAFARI Pecans, toasted
  • 1/4 cup SAFARI Dried Cranberries
  • 1/4 cup SAFARI Whole Pitted and Chopped Dates (about 8 dates)
  • 1 cup quick-cooking white, brown and wild rice blend
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon Sesame oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped spring onion


  1. Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat.
  2. Add the rice and return to a boil.
  3. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 15 minutes.
  4. Spread out the rice on a baking sheet and let cool 20 minutes.
  5. Meanwhile, whisk together the vinegar, honey and sesame oil in a large bowl.
  6. Stir in the rice, cranberries, dates, parsley, spring onions and pecans and toss well to coat.

Add some left over chicken to make this a main meal

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