Pecan rice salad

For a splendid buffet dish try Ashbell McElveen's colourful rice salad, flavoured with fruit and nuts
By Ashbell McElveen
Pecan rice salad
  • Rating:
  • Serves: 6-8
  • Prep Time: 20 minutes
  • Effort: easy



  • 1000 g cooked long grain white rice
  • 150 g seedless red grapes
  • 150 g seedless green grapes
  • 150 g seedless white grapes
  • 50 g pecan halves
  • 3 spring onions, finely chopped
  • 1 yellow pepper, chopped
  • 80 g sultanas
  • 1 small piece ginger, thinly chopped
  • 15 g mint leaves, sliced into short, fine strips
  • 250 ml apple juice
  • 250 ml corn or sunflower oil
  • 250 ml champagne or sparkling white grape juice
  • black pepper


1. In a large bowl, place the rice, red green and white grapes, pecans, spring onion, yellow pepper, sultanas, ginger, and mint. Mix together well.2. In a small bowl mix together the apple juice, corn oil, and champagne to make a dressing. Season with salt and freshly ground white pepper.3. Toss the dressing through the salad.4. Serve, if possible, in a glass bowl to show off the colours.

Rate This Recipe