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Orange Rice Salad
2 cups cooked, cooled rice (try white, brown, or wild rice) 1/2 cup celery, washed and 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 (11 ounces) mandarin oranges with juice 2/3 cup diced green peppers or other crunchy vegetables (optional) salt and pepper to taste
Mix all ingredients together in medium-sized bowl. Chill for an hour to allow flavors to blend.
Serve with bread or toast.
Servings: 6 servings, 1 cup each
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