Zesty Rice Salad
 
Makes 6 to 8 Servings
Ingredients
  • 2 red bell peppers, halved
  • 2 green bell peppers, halved
  • 2 jalapeños, halved and seeded
  • 2 bunches green onions
  • 1 cup crumbled feta cheese
  • 1 cup chopped toasted pecans*
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon olive oil
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Creole seasoning
  • 1 teaspoon dried Italian seasoning
  • 4 cups cooked long-grain white rice
Instructions
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Grill bell peppers, jalapeños, and green onion, turning occasionally, until browned and lightly charred, 5 to 10 minutes. Let cool completely. Chop into small pieces.
  3. In a large bowl, combine grilled vegetables, feta, pecans, parsley, dill, oil, lemon zest and juice, Creole seasoning, and Italian seasoning. Add rice, and stir until combined. Cover and refrigerate for 1 hour or until ready to serve.
Notes
*We used Cane River Pecan Co. pecans.
Recipe by Louisiana Cookin' at https://louisianacookin.com/zesty-rice-salad/