This week on “Jayni’s Kitchen:” “Glorious Grains: Whole Grain Recipes with Nutrition Educator Susan Krumm.”

Also on the menu:

• Quinoa corn salad

• bulgur garden salad

• curried couscous

Tutti Frutti Rice Salad

Ingredients:

3 cups cooked brown rice

3/4 cup chopped pecans, toasted

3/4 teaspoon ground black pepper

1/2 cup bottled raspberry vinaigrette dressing

1/4 cup plus two tablespoons fresh chopped parsley, divided

Directions:

In large bowl, combine the cooked rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup of the parsley. Toss to combine. Garnish with the remaining parsley. Refrigerate until ready to serve. Makes 6 servings.

To cook brown rice: Bring 2 cups of water to a boil over high heat in a medium saucepan. Add 1 cup of brown rice (1 cup uncooked rice makes approximately 3 cups cooked rice) and salt to taste (optional). Return to a boil, stir and cover. Reduce the heat to low and simmer for 40 to 45 minutes, until the liquid is absorbed and the rice is tender. Let the rice stand, covered, for about 10 minutes.

To toast the pecans: Place the pecans in a single layer on a baking sheet. Toast in a 350-degree oven for 5 to 8, turning once.

Nutrition facts per serving: Calories: 330; total fat: 16 grams; total carbohydrate: 47 grams; dietary fiber: 4 grams; sodium: 160 milligrams; protein: 4 grams.

— Recipe for Tutti Frutti Rice Salad by Susan Runkle, “Rice to the Rescue!” Recipe Contest winner. Courtesy of USA Rice Federation, Whole Grains Council.