Rice And Pecan Salad With Orange-Thyme Dressing

• 1 (6-ounce) package long-grain and wild rice pilaf mix (we tested with Near East)
• 1 tablespoon grated orange rind
• 1/3 cup fresh orange juice
• 1 tablespoon fresh thyme leaves, minced
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup olive oil
• 3/4 cup dried cranberries or sweetened dried cranberries
• 1/2 cup chopped celery
• 1/4 cup sliced green onions
• 2 tablespoons chopped fresh Italian parsley
• 3/4 cup coarsely chopped pecans, toasted
• Garnish: fresh thyme sprigs

1. Prepare rice mix according to package directions, omitting spice packet. Transfer to a large bowl, and fluff with a fork. Set aside.
2. Whisk together orange rind and next 5 ingredients in a small bowl. Slowly add oil, whisking constantly. Set dressing aside.
3. Add cranberries and next 3 ingredients to rice mix; toss gently.
4. Add dressing, and toss to coat. Cover and chill at least 3 hours. Add pecans just before serving. Garnish, if desired.

longgrain, orange rind, orange juice, thyme, lemon juice, salt, freshly ground pepper, olive oil, cranberries, celery, green onions, fresh italian parsley, pecans, thyme

Taken from www.myrecipes.com/recipe/rice-pecan-salad-with-orange-thyme-dressing (may not work)