Brown Basmati Rice with Apples and Walnuts
Makes
2
servings
Utilize a big batch of Basmati rice by making soup, fried rice, and this simple yet satisfying salad.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
⅓ cup walnuts
2 tablespoons extra virgin olive oil
Zest from one orange
½ cup orange juice
2 tablespoons apple cider vinegar
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
4 cups cooked basmati rice
½ cup dried cranberries
1 Jonagold or other crisp, tart apple cut into ¼ inch pieces
3 stalks celery, cut into ¼ inch slices
5 or 6 pale green celery leaves, chopped
4 sprigs parsley, chopped
2 tablespoons extra virgin olive oil
Zest from one orange
½ cup orange juice
2 tablespoons apple cider vinegar
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
4 cups cooked basmati rice
½ cup dried cranberries
1 Jonagold or other crisp, tart apple cut into ¼ inch pieces
3 stalks celery, cut into ¼ inch slices
5 or 6 pale green celery leaves, chopped
4 sprigs parsley, chopped
1
Preheat oven to 350˚F.
2
Place the walnuts on an ungreased cookie sheet and roast in the oven for 5 to 7 minutes. Chop coarsely and set aside.
3
In a large bowl, combine the oil, orange zest, orange juice, vinegar, sea salt, pepper and nutmeg. Mix well using a whisk or a fork.
4
Add all the remaining ingredients included the nuts and toss well.