2 cups fresh parsley, chopped
1 celery stalk, chopped
4 radishes, sliced into matchsticks
1/4 cup dried cranberries
2 Tbs chopped red onion
1 clove garlic, minced
2 Tbs olive oil
1/4 lemon, juiced and zest grated
1/4 tsp salt
2 Tbs pecans (plain or candied)
2 Tbs crumbled feta cheese
1) Cook rice according to package directions. Let cool. Combine rice, parsley, celery, radishes, cranberries, onion and garlic in medium bowl.
2) Combine oil, lemon juice, salt and pepper to taste, if desired. Stir well. Add dressing to salad mixture, and top with lemon zest, pecans and feta. Toss lightly and serve.
Review: This reminded me a bit of tabouleh, due to the massive amounts of parsley. But, the other flavors did win out and made for a great combo. I really liked this. Mike tossed some cherry tomatoes in, as we had an abundance on accident and he thought it'd be a good addition. It was.
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