August 14, 2016
Lunch, Salads, Side Dishes,
Grains, Vegetables, Cucumber, Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Wild Rice more
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"Cool rice dish for summer....full of flavor!"
For the Rice:
Cook the rice according to package directions; drain. Combine rice and 1/2 cup lemon vinaigrette; let cool to room temperature.
Combine the currants and orange juice; let stand 15 minutes. Drain well, discarding the orange juice.
Combine the rice mixture, currants, cucumber, and the next 4 ingredients. Add remaining 1/4 cup lemon vinaigrette; toss gently to combine. Add avocado and, if desired, pecans and mint; toss well.
For the Lemon Vinaigrette:
Position the knife blade in a food processor bowl; add first 4 ingredients and process until blended. With the processor running, pour olive oil through the food chute in a slow, steady stream, processing until blended.
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