Rice And Pecan Salad With Orange-Thyme Dressing

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Oxmoor House


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1 (6-ounce) package long-grain and wild rice pilaf mix (we tested with Near East)

1 tablespoon grated orange rind

1/3 cup fresh orange juice

1 tablespoon fresh thyme leaves, minced

3 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/3 cup olive oil

3/4 cup dried cranberries or sweetened dried cranberries

1/2 cup chopped celery

1/4 cup sliced green onions

2 tablespoons chopped fresh Italian parsley

3/4 cup coarsely chopped pecans, toasted

Garnish: fresh thyme sprigs

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