Orange Rice Salad

Prep time: 15 minutes
Makes: 7 servings
Serving Size 2/3 cup
Nutrition Facts: View Label(s)
Chill Time: 
1 hour
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Recipe Notes

  • Try adding 2/3 cup diced green peppers or other crunchy vegetables.
     

Ingredients

2 cups
cooked, cooled brown rice
1⁄2 cup
celery, diced
3⁄4 cup
raisins or other dried fruit
1⁄4 cup
chopped nuts
2 Tablespoons
vegetable oil
1 Tablespoon
orange juice or vinegar
1⁄4 cup
parsley, chopped or 1 teaspoon dried parsley
3 green onions, washed and thinly sliced
1 can
(15 ounces) mandarin oranges with juice
1⁄4 teaspoon
each salt and pepper

Directions

  1. Mix all ingredients together in medium-sized bowl.
  2. Chill for an hour to allow flavors to blend.
  3. Refrigerate leftovers within 2 hours.

Notes

  • Try adding 2/3 cup diced green peppers or other crunchy vegetables.
     
Last updated: 02/01/17

3 Comments for "Orange Rice Salad "

This is such a great recipe! We used this as our Thanksgiving "stuffing" this year and it was such a refreshing taste. It has bright color and stores well for leftovers. It also scales up really well for sampling at a food bank. I slice the mandarins into thirds so that each bite gets a little bit of orange instead of whole mandarin slices.

Wonderful, very light for summer time.

I really loved this recipe! Vinegar might add some more zest???

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