- Serves: 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1/3 cup walnuts
- 2 tablespoons extra virgin olive oil
- 1 orange, zested
- 1/2 cup orange juice
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups cooked brown basmati rice
- 1/2 cup dried cranberries
- 1 Jonagold apple, cut into 1/4-inch pieces
- 3 ribs celery, cut into 1/4-inch slices
- 5 or 6 pale green celery leaves, chopped
- 4 sprigs parsley, chopped
Directions
Toast walnuts in a 350°F (175°C) oven for 5 to 7 minutes. Chop coarsely and set aside.
In a large bowl, combine olive oil, orange zest, orange juice, vinegar, salt, pepper and nutmeg; mix well.
Add rice, cranberries, apples, celery, celery leaves, parsley and chopped walnuts. Toss together until the salad is well-mixed.
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