
Ingredients
- 3 cups (750 mL) cooked brown rice
- 3/4 cup (175 mL) dried cranberries
- 1 mango chopped
- 3/4 cup (175 mL) chopped pecans, toasted
- 3/4 tsp (4 mL) ground black pepper
- 1/2 cup (125 mL) raspberry vinaigrette dressing
- 1/3 cup (75 mL) fresh chopped parsley, divided
Directions
- In a large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup (50 mL) parsley. Toss well. Garnish with remaining parsley.