Brown Basmati Rice with Apples and Walnuts

Serves: 8

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Serve this festive Fall salad with a cream of carrot soup for lunch or tofu cutlets and steamed greens for dinner. It would also be a good accompaniment to poached or steamed fish. Try packing leftovers the next day for lunch.

Ingredients

Preparation

Roast the walnuts in a preheated 350°F (175°C) oven for 5 to 7 minutes. Chop coarsely and set aside.

In a large bowl, combine the olive oil, orange zest, orange juice, vinegar, sea salt, pepper, and nutmeg. Mix well.

To this mixture, add the rice, cranberries, apple, celery, and celery leaves. Also add the parsley and chopped walnuts.

Toss all together until the salad is well-mixed.

Recipe by Mary Martha Shaw, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: apples, brown rice, cranberries, walnuts

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