Lunch & Dinner

Rice Salad with Pineapple, Cucumbers, and Pecans

This rice salad recipe tastes super fresh. It’s packed full of fresh pineapple, cucumber, green onions, mint, pecans, and delicate, nutty Jasmine rice.

Made with Ralston Family Farms Jasmine Rice

Lunch, Dinner, Rice Salads, Jasmine

Recipe by @stacylynharris

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The Rice

1 cup long grain rice 3 cups cooked

1 1/4 cups of cold water

1 teaspoon Kosher salt

The Lime Dressing

3 tablespoons pineapple juice

3 tablespoons lime juice

1/2 cup olive oil

zest of 1 lime

1 tablespoon honey

pinch Kosher salt

pinch freshly ground black pepper

The Salad

1 cup pineapple chunks

1/2 cup pecans chopped and toasted

1/2 cup green onions

1/2 cup cucumber diced

1/2 cup mint leaves reserve a few for garnish

1 cup goat cheese crumbled (optional)

1/4 cup cranberries

6 slices cooked bacon chopped

pineapple lime vinaigrette

Directions

For the Rice

In a medium pan, bring rice and water to a boil. Once it reaches a boil, turn down to a simmer and place the lid on for about 10 minutes. After 10 minutes, turn the heat off and leave the lid on for another 10 minutes. Remove rice to a bowl and place in the refrigerator to cool a bit before adding the rest of the salad ingredients.

For the Pineapple Lime Dressing

In a Mason Jar, add all dressing ingredients and shake vigorously together until well incorporated.

For the Salad

In a large mixing bowl, add rice and salad ingredients. Pour the dressing over the ingredients and mix it all together.
Serve room temperature in large serving platter or bowl and garnish with more mint leaves and toasted pecans.

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