Rice, Orange & Pecan Salad

This rice salad is all about the citrus. Orange juice and apple cider vinegar dress the cooked brown rice with a bright, tangy sweetness, while mandarin orange segments and golden raisins add pops of fruit throughout. Pecans bring a gentle crunch that ties the soft rice and tender fruit together.

The dressing is simple: orange juice, vinegar, and olive oil tossed with the rice while it’s still warm (or at room temperature) so the grains absorb the flavor instead of just sitting in it. Brown rice holds up better than white rice in salads because the bran keeps each grain distinct and slightly chewy.

This is a toss-everything-together, no-cook salad once the rice is made. Fifteen minutes from fridge to table.

Kitchen Tips

• Use day-old cooked brown rice if you have it. Freshly cooked rice can be too sticky and clumps together in the salad.
• Drain the mandarin oranges before adding. Extra syrup thins the dressing and makes the salad watery.
• Serve at room temperature for the best flavor. Cold rice mutes the citrus and vinegar notes.
• The salad holds well for several hours, making it a solid choice for potlucks and picnics.

Variations

• Add diced avocado and fresh cilantro for a more substantial salad with a Southwestern lean.
• Swap mandarin oranges for fresh grapefruit segments for a more tart, grown-up version.
• Toss in cooked shrimp or diced chicken breast to turn it into a main course.