Autumn Rice Salad with Dried Fruit and Nuts

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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1 cup quick-cooking white, brown and wild rice blend, such as Rice Select Royal Blend

2 tablespoons seasoned rice vinegar

1 teaspoon honey

1 teaspoon Asian dark sesame oil

1/4 cup dried cranberries

1/4 cup whole pitted and chopped dates (about 8 dates)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped scallions

3 tablespoons chopped pecans, toasted


  1. Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add the rice and return to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 15 minutes. Spread out the rice on a baking sheet and let cool 20 minutes. Meanwhile, whisk together the vinegar, honey and sesame oil in a large bowl. Stir in the rice, cranberries, dates, parsley, scallions and pecans and toss well to coat. 
  2. Per Serving: 199 Cal; 2g Protein; 3g Tot Fat; 0g Sat Fat; 2g Mono Fat; 43g Carb; 3g Fiber; 26g Sugar; 33mg Calcium; 1mg Iron; 4mg Sodium; 0mg Cholesterol

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