
Ingredients
Soup:
- ½ cupwalnuts, chopped
- 3 cupscooked white rice, cooled
- ¼ cupfresh parsley, finely chopped
- ¼ cupgreen onion, finely chopped
- ⅓ cupbalsamic vinaigrette
- Season withsalt and pepper
Directions
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Preheat oven to 350 degrees.
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Spread walnuts evenly on a baking sheet and bake for approximately 8 minutes, or until toasted and fragrant. Remove from oven and allow to cool.
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In a large bowl, combine rice, toasted walnuts, cherries, parsley and green onion. Add balsamic vinaigrette and toss until rice is evenly coated. Season with salt and pepper to taste.
Recipe Notes: Treenuts Allergen