Orange Rice Salad

Aug 18 2010

This colorful side dish is sure to be a summertime crowd pleaser! Recipe courtesy of Oregon State University Extension Service


Dietitian's Tip: 

Serve alongside grilled kabobs skewered with skinless chicken and strips of multi-colored peppers to round out the meal. When making this recipe, choose dry roasted, unsalted nuts to keep excess sodium out of sight!


2 cups cooked, cooled brown rice
½ cup celery, washed and diced
¾ cup raisins or other dried fruit
¼ cup chopped nuts
2 tablespoons canola oil
1 tablespoon orange juice or vinegar
¼ cup parsley, chopped or 1 teaspoon dried parsley
3 green onions, washed and thinly sliced
1 can (11 ounces) mandarin oranges with juice
Pepper to taste


Mix all ingredients together in medium-sized bowl
Chill for an hour to allow flavors to blend
Refrigerate leftovers within 2-3 hours.

Nutrition Information: 

Per 2/3 cup serving: 200 calories, 7 g total fat, 1 g saturated fat, 3 g protein, 32 g carbohydrate, 3 g fiber, 15 mg sodium, 40 mg magnesium, 319 mg potassium, 37 mg calcium