Brown Rice, Pear and Pecan Salad
- Ethnicity: American
- Base: Other
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 2 c | chicken broth |
| 1 T | butter |
| 1 c | California medium brown rice |
| 2 c | spinach, coarsely chopped |
| 1/2 c | red pepper, diced |
| 1/2 c | green onions, sliced |
| 1/3 c | toasted pecans, chopped |
| 4 ea | strips cooked bacon, crumbled |
| 2 c | ripe pear, diced |
| 1/4 c | vegetable oil |
| 3 T | white wine vinegar |
| 2 T | dry sherry |
| 2 t | Dijon mustard |
| 2 t | sugar |
| 1/2 t | salt |
| 1 ea | ground black pepper |
Directions:
1| Bring broth and butter to a boil in a saucepan. Add rice; cover and simmer over low heat for 45 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork; let cool.
2| Place rice, spinach, peppers, onion, pecans, bacon and pear in a large bowl.
3| Whisk together oil, vinegar, sherry, mustard, sugar, salt and pepper to make the dressing.
4| Drizzle dressing over salad and toss well to coat.