August 1, 2006
RH Staff
Yield: 24 one-cup servings.
3 quarts prepared rice, wild and long grain blend
1 qt. 1 cup Pacific Northwest canned pears, diced, drained, liquid reserved
1 qt. red bell peppers, diced
3 cups scallions, chopped
2 cups pecans, toasted and chopped
1 1/2 cups dried cranberries, plumped
1 cup parsley, chopped
3 1/4 cups raspberry dressing (recipe follows)
RASPBERRY DRESSING (YIELDS 3 1/4 CUPS):
1 cup raspberry vinegar
1/3 cup pear liquid (from canned pears)
1/4 cup Dijon mustard
1/4 cup orange juice
2 Tbsp. orange zest
1 1/2 cups canola oil
to taste, kosher salt
to taste, black pepper, ground
To make salad: In a bowl combine rice, canned pears, peppers, scallions, pecans, cranberries and parsley; toss to blend. Stir in raspberry dressing and toss gently to coat. Cover and refrigerate at least 2 hours before serving as desired.
To make raspberry dressing: In a bowl whisk together vinegar, pear liquid, mustard, orange liquid and zest. Slowly whisk in oil and blend until smooth. Season to taste and use as directed above.
PACIFIC NORTHWEST CANNED PEARS
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