Orange Rice Salad

Name: Orange Rice Salad
Prep time: 15 minutes
Yield: 5 cups
Ingredients: 2 cups cooked brown rice; cooled½ cup diced celery¾ cup raisins or other dried fruit¼ cup chopped nuts2 Tablespoons vegetable oil1 Tablespoon orange juice or vinegar (any type)¼ cup chopped fresh parsley or 1 teaspoon dried parsley3 green onions; thinly sliced1 can (15 ounces) mandarin oranges with juice¼ teaspoon each salt and black pepper

A flavorful combination of hearty rice, fresh citrus, crunchy nuts, and sweet raisins, this salad makes the perfect side dish. Add a protein for a filling and satisfying lunch!

Big bowl of a colorful mixture of rice, orange and parsley.

Prep time: 15 minutes
Chill time: 1 hour
Makes: 5 cups
Nutrition Facts: View label

Ingredients

2 cups cooked brown rice, cooled

½ cup diced celery

¾ cup raisins or other dried fruit

¼ cup chopped nuts

2 Tablespoons vegetable oil

1 Tablespoon orange juice or vinegar (any type)

¼ cup chopped fresh parsley or 1 teaspoon dried parsley

3 green onions, thinly sliced

1 can (15 ounces) mandarin oranges with juice

¼ teaspoon each salt and black pepper

Directions

Wash hands with soap and water.
Rinse fresh fruits and vegetables under running water before preparing.
Mix all ingredients together in medium-sized bowl.
Chill for an hour to allow flavors to blend.
Refrigerate leftovers within 2 hours.

Notes

Try adding ⅔ cup diced green peppers or other crunchy vegetables.
No canned mandarin oranges? Use 1 ½ cups fresh orange pieces (cut bite-sized) and ¾ cup orange juice.

Comments

Submitted by watkinbr on Thu, 12/28/2017 - 11:59

I have made this many times with 3rd graders. We prefer to not have the juice from the mandarin orange cans, but the rest we followed the reicpe and loved it!

Submitted by lkraemer on Thu, 12/18/2014 - 14:00

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.

Submitted by Claudia on Thu, 11/01/2012 - 14:53

Wonderful, very light for summer time.

Submitted by veggielover75 on Wed, 12/14/2011 - 15:19

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