Pecan Brown Rice Salad

Sheila Martin



1 C (250 ml) brown rice

1/2 t (2.5 ml) sea salt

19 oz (560 ml) can of green lentils

1/2 C (125 ml) dried cranberries (apple juice sweetened)

1/2 C (125 ml) pecans,chopped

1/4 C (60ml) green onions, sliced

1 T (15ml) fresh lemon juice

1 t (5 ml) lemon zest

2 T (30 ml) olive oil, extra virgin

1 t (5 ml) raw honey



  1. Combine rice and salt and cook as directed on package (stove top or rice cooker)

  2. In a medium bowl mix cooked rice, lentils, cranberries, pecans and green onions together.

  3. In a separate jar, mix lemon juice, oil, honey and lemon zest.

  4. Add dressing to rice mixture and mix thoroughly just before serving.

  • Serve warm or at room temperature

  • Great for leftovers

  • Can substitute wild rice or a mixture of brown/wild if you prefer