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Brown Basmati Rice with Apples and Walnuts

Recipe Image

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.

Preparation facts

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

Nutrition facts

Serving Size 1 serving
Calories 235
Calories from Fat 66 (28%)
% Daily Value*
12%Total Fat 8g
5%Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 3.3g
0%Cholesterol 0mg
6%Sodium 138mg
7%Potassium 262mg
13%Total Carbohydrate 40g
14%Dietary Fiber 3.5g
Sugars 14g
Sugar Alcohols 0g
8%Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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