Aunt Myrna's Thanksgiving Rice Salad
Vickie
Aunt Myrna made this one Thanksgiving and the boys seemed to like it. I began to take it to Christmas dinner at Grandma Wenger’s while we still got together.
ingredients
- Rice, cooked in chicken broth or with chicken bouillon added to the water
- Pecans, chopped (whole for garnish)
- 1/4- 1/2 c currants
- 1/4- 1/2 c white raisons
- green onions diced
- 6 T freshly chopped mint leaves
- Cherry tomatoes, halved
- mushrooms
- Dressing:
- 1/3 c sugar
- 1/3 c raspberry vinegar
- 1 c extra virgin olive oil
- 1 T parsley
- salt/pepper/garlic powder (or 1 clove chopped fine)
directions
Mix the dressing. Soak the raisons in the dressing while the rice cooks. Mix all but the nuts together and let marinate until chilled. Add the nuts, leaving some for a garnish.
Source: Vickie
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