Brown Basmati Rice with Apples and Walnuts
Related recipes: Apples,
Berries, Celery, Citrus,
Dairy-Free, Egg-Free, Fall,
Fruit, Herbs, Holiday and Festive, Nuts and Seeds, Potlucks,
Rice, Salads, Side Dishes, Soups/Salads, Soy-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.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 8 servings
1/3 cup (40g) walnuts
2 Tbs (30mL) extra virgin olive oil
Zest from one orange
1/2 cup (120mL) orange juice
2 Tbs (30mL) apple cider vinegar
1/2 tsp (3g) sea salt
1/4 tsp (1g) black pepper
1/4 tsp (0.5g) ground nutmeg
4 cups (800g) cooked brown basmati rice
1/2 cup (75g) dried cranberries
1 Jonagold apple, cut into 1/4-inch (1/2-cm) pieces
3 stalks of celery, cut into 1/4-inch (1/2-cm) slices
5 or 6 pale green celery leaves, chopped
4 sprigs parsley, chopped
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
Serving Size 1 serving
Calories from Fat 66 (28%)
% Daily Value*
12%Total Fat 8g
Polyunsaturated Fat 3g
Monounsaturated Fat 3.3g
Sugar Alcohols 0g