Cook rice as directed on pkg omitting butter, if called for.
Meanwhile line rimmed baking sheet with foil (for easy cleanup). Spread rice on baking sheet; let cool.
Whisk dressing and mustard in a large serving bowl. Add rice, celery, carrots, red pepper, apple, onion and parsley.
Just before serving, stir in pecans.
NOTE To toast pecans, spread them in a baking pan or a microwave-safe plate. Stirring a few times, bake in 350°F oven 8 to 10 minutes or microwave on high about 4 minutes until fragrant and lightly browned. Cool before chopping.
Planning Tip: Can be made through Step 3 up to three hours ahead. Refrigerate un-til about 1/2 hour before serving.
Calories 284 Fat 16g Saturated fat 2g Cholesterol 0mg
Sodium 224mg Carbohydrate 32g Fiber 4g
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Campbell's
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