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• 1 Box seasoned long grain and wild rice mix (like Uncle Ben’s)
• 1 Chicken breast, cooked and diced OR 1 can of cooked chicken meat (omit easily for veggie version)
• 4 Green onions, chopped
• 1 can artichoke hearts, chopped
• 1 (red/yellow/orange) bell pepper, diced
• 3 oz. Chinese pea pods, ends removed
• 1 C. Chopped pecans, toasted
• 1 C. cherry/grape tomatoes
Dressing:
• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil
Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours. Before serving, add pecans.
Recipe adapted from Cousin Annie
