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Orange Rice Salad

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 pepper

Directions

  1. Wash hands with soap and water.
  2. Mix all ingredients together in medium-sized bowl.
  3. Chill for an hour to allow flavors to blend.
  4. 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

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!

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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