- 1 cup, uncooked Texmati® Brown Rice
- 3/4 cups dried cranberries
- 1 mango, seeded, peeled, and chopped
- 3/4 cup chopped pecans, toasted
- 3/4 teaspoon ground black pepper
- 1/2 cup raspberry vinaigrette dressing
- 1/4 cup plus 2 tablespoons fresh chopped parsley, divided
- Prepare rice according to package directions.
- In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well.
- Garnish with remaining parsley.