This flavorful combination of rice, citrus, nuts and raisins makes a popular side dish. Add a protein for a filling and satisfying lunch.
Orange Rice Salad
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.
You might also like...
Prepare:
30 minutes
Cook:
10 minutes
Makes:
36 wontons
Bread Pudding in the Microwave
Bread Pudding in the Microwave
A quick and easy breakfast, snack or dessert recipe that combines warm cinnamon, whole-grain bread and sweet raisins.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Creamy Fruit Salad
Creamy Fruit Salad
Quick and easy snack or side dish with apples, bananas and pineapple. Easy to customize with your favorite fruits!
Prepare:
10 minutes
Makes:
4 cups
Prepare:
10 minutes
Makes:
4 cups
Skillet Granola
Skillet Granola
This simple granola recipe combines oats, chewy raisins, crunchy seeds and a touch of sweet honey.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
5 cups
Easy Cheesy Enchiladas
Easy Cheesy Enchiladas
Try this simple comfort meal that is quick and easy to make.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 enchiladas

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???