Ingredients

• 2-1/2 c. water
• 1-1/2 c. brown rice
• ¼ c. diced red onion
• ½ c. diced celery
• ½ c. dried cranberries
• ½ c. chopped pecans
• ½ c. sundried tomato vinaigrette dressing
• 1 tbsp sugar

Directions

In a saucepan, bring water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 45-60 minutes, or until done. Transfer rice to a serving bowl and stir in onion, cranberries, sugar, and salad dressing. Cover. Refrigerate and serve cold. Fold in pecans.

Recipe courtesy: Rice Festival winner, Rose Trahan

The post Amazing Brown Rice Salad appeared first on acadiatourism.org.

Ingredients

• 2 cups cooked rice
• ½ c. mayonnaise
• 1 c. marinated, cooked crawfish/shrimp
• 2 tbsp lemon juice
• 2 hard-cooked eggs, diced
• ½ tsp mustard
• ¼ c. diced onion
• ½ tsp salt
• ¼ c. diced celery
• ¼ tsp pepper
• ¼ diced bell pepper
• 2 tbsp sweet pickle relish
• 2 tbsp stuffed olives, diced

Directions

Marinate crawfish with Creole seasons for several hours and
combine with first eight ingredients. Mix the next five ingredients and combine
all ingredients in salad bowl or mold.
Makes 6 to 8 servings

Recipe courtesy: Rice Festival winner, Mary Ann Sagrer

The post Crawfish-Shrimp Salad appeared first on acadiatourism.org.