Georgia Pecan Rice Salad Makes 6 servings 2 tablespoons extra virgin olive oil 3 tablespoons fresh squeezed orange juice 1/2 teaspoon salt 1/2 teaspoon sugar 2-1/2 cups cooked basmati white rice, cooled 1/4 cup Georgia pecans, toasted and chopped 1/4 cup celery heart, leaves included, minced 1/4 cup green onion, thinly sliced 1/4 cup flat leaf parsley, minced 1/4 cup fresh mint, chopped Whisk together the oil, juice, salt and sugar. In a large bowl, toss the dressing with the rest of the ingredients. Cover and refrigerate. Allow to sit at room temperature for 15 minutes before serving. Recipe Source: -Elizabeth Terry, Chef/Owner, Elizabeth on 37th, Savannah, GA -Georgia Pecan Commission