Gluten Free Recipe: Tutti Fruitti Rice Salad

Below is the third and final recipe from

  • 3 cups cooked brown rice
  • 3/4 cup dried cranberries
  • 1 mango, chopped
  • 3/4 cup chopped pecans, toasted*
  • 3/4 teaspoon ground black pepper
  • 1/2 cup raspberry vinaigrette dressing
  • 1/4 cup plus two tablespoons fresh chopped parsley, divided

In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well. Garnish with remaining parsley.

Makes 4 servings.

Nutritional Information:
Each serving provides 302 calories, 4 grams protein, 10 grams fat, 50 grams carbohydrate, 5 grams dietary fiber, 0 milligrams cholesterol and 281 milligrams sodium.


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  1. Hello Abisaac, Good to see your blog is coming along really well. Great recipes...this one looks easy and perfect for spring weather. Good luck.

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  3. Really delicious. Tried this recipe last night and my kids loved it.
    Thanks a lot!